Capretto con i carciofi - Kid goat with artichokes
Paola Barberis (1995), Alba

Capretto con i carciofi - Kid goat with artichokes Ingredients for base recipe
A leg or shoulder of suckling goat or lamb
Oil, butter
Onion, rosemary
1 glass Furmentin wine or other dry white wine
5-6 artichokes
Parsley, 1 lemon, Salt

Cut the meat into pieces and brown it in oil and butter, with a whole onion and a sprig of rosemary.
Moisten with wine and continue cooking.
Halfway through cooking, remove onion and rosemary, and add the artichokes, cut into thin segments.
When the artichokes and meat are cooked, sprinkle over the finely chopped parsley, and the lemon juice, and serve.

Wine Suggested: This is a special dish, where these vegetables and the final lemon note give all a special character. Our idea is to pair it with a fresh fruity wine like the Barbera or a great Chianti like could be the Riserva Ruffino Riserva Il Magnifico 1965.

Photo Credit by Buttalapasta.it