Ingredients

• Four tbs. white breadcrumbs
• 1 1/2 lbs. sweetbreads
• Two eggs, beaten
• Eight baby artichokes
• salt
• pepper
• Two cloves garlic
• 1 tsp. olive oil
• Six tbs. butter
• One sprig of parsley, minced

How to make Animelle in pangrattato con carciofi:

Sift the breadcrumbs. Beat the eggs in a bowl together with salt, pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them into even pieces, dust with flour, soak them in egg, and then breadcrumbs.

Fry the sweetbreads in 4 tbs. of butter in a boiling pan. Drain on paper towels and arrange on a warm platter.

Clean the artichokes, cut them in quarters, and put them in a saucepan with a bit of oil, two cloves of garlic, parsley, salt, and pepper. Cover the saucepan, cook over medium heat for 6-7 mins. Remove from heat, add the remaining butter, stir and pour on top of the sweetbreads. Serve immediately.

Serves 4