Pluck with artichokes
Instructions
Clean the artichokes, cut into segments and time in salted water with the juice of half a lemon to not let them blacken.
Cut the onion into very thin slices and let them simmer in a saucepan with 3 tablespoons of olive oil.
As soon as the onions transparent will drain the slices of artichokes and sauté with onion; Sprinkle the pretzels, pepateli, moisten with a little broth and cook for about 30 minutes or until they are cooked.
Separated all entrails among them (lung, liver, heart), wash them and cut them into small pieces.
FRY In a saucepan with 2 tablespoons oil, the pieces of the lung; wet your hair with a little broth and after 15 minutes add the heart.
Let season, wet with wine and cook for another 10 minutes.
Then add the liver, Cook for a few minutes, add the artichokes and finish Cook for another 2-3 minutes, salting if necessary, and spraying with the juice of half a lemon.
Ingredients and dosing for 4 persons
- 1 coratella of lamb (or goat)
- 4 artichokes
- 1 onion
- 1/2 cup of dry white wine
- Broth
- 1/2 lemon
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper