Coratella Con Carciofi – Coratella With Artichokes


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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at