2 coratelle of lamb
6 artichokes sliced
extra virgin olive oil (or lard)
In a large skillet, sauté over moderate heat the oil with the lung and any other guts. After a few minutes add the heart and increase the heat of the flame.
A smaller part in a pan put to cook the slices of artichoke (not too thin) together with the oil and, when they arrived halfway through cooking, pour into the pan with the offal, stir thoroughly to mix the ingredients well and add to last the liver.
Turn up the heat and stir until the liver browned, season with salt and pepper and then pour the lemon juice. Serve immediately, hot.
Wines: /Preparation time: 0 hours, 40 minutes, 0 seconds