Coratella con Carciofi (Italian Lamb Offal with Artichokes)

Ingredients

• 500g (1.1 lb) lamb offal (heart, liver, lungs) 500g (1.1 lb) lamb offal (heart, liver, lungs)
• 4 artichokes 4 artichokes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup white wine 1/2 cup white wine
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamb offal thoroughly, removing any excess fat or membranes. Cut the offal into bite-sized pieces.
2. 2.
   Place the offal in a bowl and marinate with salt and pepper for 30 minutes.
3. 3.
   Meanwhile, prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut the artichokes into quarters and remove the fuzzy choke.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
5. 5.
   Add the marinated offal to the skillet and cook until browned on all sides.
6. 6.
   Add the artichokes to the skillet and cook for a few minutes until they start to soften.
7. 7.
   Pour in the white wine and simmer until the alcohol evaporates.
8. 8.
   Reduce the heat to low, cover the skillet, and let the dish simmer for about 30 minutes or until the offal is tender.
9. 9.
   Stir in the chopped parsley and mint, and season with additional salt and pepper if needed.
10. 10.
    Serve the Coratella con Carciofi hot, garnished with fresh herbs.

Treat your ingredients with care...

• Lamb offal — To remove any gaminess, marinate the offal with salt and pepper for 30 minutes before cooking.
• Artichokes — Make sure to remove the tough outer leaves and fuzzy choke before cutting them into quarters.

Tips & Tricks

• If you prefer a milder flavor, you can soak the offal in milk for an hour before marinating.
• Serve the Coratella con Carciofi with a squeeze of lemon juice for a refreshing twist.
• If artichokes are not in season, you can use frozen artichoke hearts instead.
• For a richer flavor, you can add a splash of balsamic vinegar to the dish.
• Leftovers can be enjoyed the next day and taste even better as the flavors meld together.

Serving advice

Coratella con Carciofi is best served hot as a main course. Accompany it with crusty bread or creamy polenta to soak up the delicious sauce.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh mint or parsley. Serve it in a rustic clay pot or on a decorative platter to showcase the traditional Italian charm.