In Italy, lamb braised in a tomato-based sauce is perfect for wide pasta, such as pappardelle or tagliatelle. Add some fresh artichokes and this dish reaches perfection! It's no surprise that it's a favourite for so many Italian families at Easter.
Heat 3 tablespoons oil in a large pan over medium heat: add chopped onion, carrot and celery. Cook for a few minutes or until the vegetables have softened. Add lamb meat, rosemary, bay leaf and salt. Increase heat and cook, stirring often, until lamb is browned on all sides, about 10 minutes.
Pour in red wine and simmer until the alcohol evaporates. Add tomato passata; bring to a simmer; reduce heat, cover and cook for 1 1/2 to 2 hours, or until lamb is tender enough to tear with a fork.
For the artichokes:
Place fresh artichokes in a bowl; cover with cold water. Add lemon and let soak for 30 minutes. Drain and thinly slice the artichokes.
Separate the parsley leaves from the stalks; reserve the leaves for later. Heat 1 tablespoon oil in a large pan over medium-low heat; add parsley stalks and garlic clove; cook for one minute, taking care not to let the garlic burn. Add sliced artichokes, stirring to coat them in oil. Season with salt. Pour in white wine; increase heat and simmer until the alcohol evaporates.
Reduce heat to medium and cook the artichokes until tender, about 10 to 15 minutes. Add a few tablespoons of water if they get too dry. Remove garlic clove and stir in chopped parsley leaves. Stir the artichokes into the lamb sauce, removing the bay leaf if desired.
Cook pasta according to packet instructions until 'al dente'. Drain, transfer to a bowl and toss with lamb and artichoke sauce. Bring to the table and serve with grated Pecorino cheese.