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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.
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