Tumminia whole-wheat pasta with lamb and artichokes.

5 from 1 vote
Pasta with lamb and artichokes
Whole-wheat pasta with lamb and artichokes from Sardinia
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This mouthwatering recipe for Sardinian lamb and artichokes with pasta is perfect for family occasions and Easter.

Course: Main Course
Cuisine: Italian, Sardinia
Servings: 4
Author: Jacqueline De Bono
  • 320 g pasta such as spaghetti, tagliatelle etc I used Tumminia spaghettoni
  • 250 g boneless lamb Shoulder is good. I cut the meat off neck chops and used the bones to make stock
  • 2 lemons
  • 4 fresh artichokes
  • 2 garlic cloves peeled and chopped
  • 1/2 glass white wine
  • 1 cup stock chicken or veg stock is good. I made lamb stock
  • salt for pasta and to taste
  • 1 handful fresh parsley chopped
  • black pepper to taste
  • 3 tbsp extra virgin olive oil
For lamb stock
  • 1 carrot washed and cut in half
  • 1 celery stalk washed and cut in 3 pieces
  • 1 onion peeled and cut in half
  • 1 bay leaf
  1. Cut the lamb's meat into small cubes and keep aside. (I used neck chops and made stock with the bones)

  2. Clean the artichokes by removing the outer leaves and the inner beard, cut them into thin slices and place them in a large bowl with the juice of 1 lemon, so that they do not blacken.

  3. In a large frying pan or skillet, heat the olive oil and add the peeled and chopped garlic cloves.

  4. Once the garlic has softened a little, add the chunks of lamb and brown for a couple of minutes, turning often.

  5. Season with salt and pepper , add the artichokes and cook over high heat for a few minutes.

  6. Add the white wine and leave the heat high until the alcohol evaporates.

  7. Add I cup of stock or hot water, cover and cook over a low heat for about 20 minutes.

  8. In the meantime, pot a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

  9. Squeeze the juice from the second lemon and grate the rind to make a teaspoon of lemon zest.

  10. Add the lemon juice to the meat sauce. If necessary turn the high heat to reduce the sauce if it is too liquidy. Add some of the fresh parsley to the sauce and mix it in.

  11. Cook the pasta slightly less than al dente according to the instructions on the packet. Save a cup of the cooking water and drain the pasta. Then add it to the pan with the sauce.

  12. Mix everything together carefully so the pasta doesn’t break and the let the pasta finish cooking in the sauce. Depending on the type of pasta you use this could take a minute or 5 minutes. If the sauce seems dry add some of the saved pasta cooking water. 

  13. Serve immediately with a sprinkling of lemon zest and some chopped fresh parsley. 

For the lamb stock
  1. just put the lamb bones, carrot, celery, bay leaf and onion into a pot. Add a pinch of salt. Cover with water, bring to the boil and simmer half covered for at least one hour. If the stock has a lot of fat that rises to the surface, you can skim this off before using it in the sauce.

Recipe Notes

Cooking and preparation times do not include making your own stock.

I would recommend whole-wheat pasta such as Tumminia pasta, but you can use whole-wheat or normal and different types such as tagliatelle, pappardelle or spaghetti. Short pasta such as penne would also go well.

This dish can also be served without pasta. The lamb needs to be cut into larger pieces and the artichokes added after the lamb has cooked for an hour in wine and stock. 

Pasta with lamb and artichokes

Tumminia Wholewheat pasta with lamb and artichokes

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  • Avatar
    February 20, 2018 5:36 pm

    That looks and sounds so delicious! My husband is crazy about lamb! I will have to give your recipe a try!

    • admin
      February 21, 2018 9:18 am

      Thanks so much Beth! With or without pasta, lamb with artichokes is a delicious combination. It’s very traditional in Sardinia. I’m sure your husband would love it! All the best from Verona! Jacqui

  • Avatar
    Amanda Wren-Grimwood
    February 20, 2018 11:53 am

    Love the idea of lamb and artichokes together and all of those Mediterranean flavours. It sounds like a great dinner party dish too.

    • admin
      February 21, 2018 9:19 am

      Grazie Amanda! Yes lamb with artichokes is divinely delicious! I’m sure it would be a hit at a dinner party! Salute da Verona! Jacqui

  • Avatar
    Corina Blum
    February 20, 2018 11:43 am

    This sounds really delicious! I have to admit I wouldn’t have thought to put lamb in a pasta dish but I’m not sure why not as this is really tempting.

    • admin
      February 21, 2018 9:22 am

      Thank you Corina! Lamb and pasta is one of my favourite combos, very traditional in Sardinia, Molise and Abruzzo. I’m sure if you try it, you’ll love it! Greetings from Verona! Jacqui

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