2 1/2 lbs. lamb innards (heart, kidney, lungs, liver)
2 oz. olive oil
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.
Regional recipe from Latium.