Coratella of lamb with artichokes (2)
Instructions
Remove the hard leaves with artichokes, cut them into wedges and dip them in water with a little lemon juice.
Clean and cut into thin pieces coratelle, separating the three qualities.
In a casserole with olive oil put artichokes, salt, and pepper and cook on moderate fire, adding, from time to time, a few tablespoons of broth.
In another saucepan with olive oil, put the lung and some broth; After a quarter of an hour add the heart and spray it with a glass of white wine.
Continue cooking, basting with more broth if necessary.
After about 15 minutes, add the liver and, when cooked, add salt, pepper, add the artichokes and cook for 5 minutes.
Serve on a plate of hot service after having sprayed with the juice of half a lemon.
