Lazio food
Italian Recipes
CORATELLA CON CARCIOFI

 
How to make the 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.

Recipe courtesy of The Italian Trade Commission.