Lamb nuts at the bottom of artichoke

Lamb nuts at the bottom of artichoke

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Your baby will appreciate the sweet, unexpected flavor of this recipe. In addition, the atichaut is very digestible and is well suited to small.


  • 1 rib of lamb first (40 g of nuts)
  • 1 artichoke
  • 1/2 lemon
  • 1 C. olive oil


Wash the artichoke. Cut the stem and cook for 12 minutes steaming in a self-cooking or 40 minutes in boiling water.
Meanwhile, sauté the boneless lamb chop in the skillet, without fat, 4 to 5 minutes on each side.
Remove the leaves and beard of the artichoke to keep only the bottom.
Mix it with the meat and 1-2 tablespoons of mineral water to get a softer texture (you can also cut the meat into small pieces if your baby is big enough).
At the last moment, add the olive oil.