• Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


  • 1 pound pappardelle
  • 115 ounce can artichoke hearts, packed in water (or 4 whole artichokes)
  • 1 carrot, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 small onion, finely chopped
  • ¼ cup olive oil
  • 12 ounces lamb (shoulder, neck or saddle), cut into small cubes
  • 1/2 cup of red wine
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 cup tomato sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Percorino Romano Cheese
  • For artichokes (if fresh or canned)
  • 4 whole artichokes
  • 1 lemon
  • 1 crushed garlic clove
  • 1 tablespoon of extra virgin olive oil
  • 1/2 glass of white wine
  • Salt and Pepper to taste

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Prepare the sauce:
  2. In a large skillet over medium heat, saute the onion, carrot and celery in olive oil until golden. Add the lamb, rosemary, and bay leaf. When the lamb has browned, add the wine. Raise the heat and allow to evaporate. Add the tomato sauce, salt and pepper. Cover and lower the flame. Cook for the sauce for 90 minutes or so, stirring occasionally, until the meat is tender.
  3. Prepare the Artichokes:
  4. In the meantime, prepare the artichokes. For fresh artichokes: Remove the outer leaves and the inner fuzz. Peel the outer part of the stems. Cut into thin slices and place in a bowl cold water and lemon juice. Drain. For fresh or canned artichokes: In a skillet over medium heat, saute the garlic until slightly golden. Add the artichokes, salt, pepper, and the white wine. Cover and cook fresh artichokes for 10-15 minutes or until they are soft. (Cook canned artichokes until the wine is evaporated.)
  5. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Add to the skillet with the sauce. Add the artichokes. Mix well and serve with a generous sprinkle of Pecorino.