Ingredients

2 1/2 lbs. lamb innards (heart, kidney, lungs, liver)
2 oz. olive oil
salt
pepper
Six artichokes
juice of 1 lemon

How to make Coratella con carciofi:

Slice the liver and cut the other organs into chunks. Blanch the artichokes, remove the leaves, beards, and slice the bottom. Toss with a few drops of lemon juice and set aside.

Heat the oil and add all the innards except the kidney and liver. When the innards are well browned and tender (about 5 mins), add the kidney, liver, and sliced artichoke bottoms—Cook for another 2 min. Add salt, pepper, the juice of a squeezed lemon, and serve the coratella con carciofi immediately.

Serves 4

Regional recipe from Latium.