Coratella con Carciofi

• Carciofi

• Coratella di Agnello

• Cipolle Aglio, Vino bianco

Cut the artichokes into small wedges. Sauté them in olive oil with an onion in a pan. Then, cook them until tender, adding a bit of wine.

Slice all the coratella parts into small pieces.
In a second pan, sauté an onion and a clove of garlic. First, cook the lungs. When they are almost done, add the heart – and finally, the liver, which only needs a few minutes.

Finally, mix the artichokes and meat together.