"Coratella con Carciofi” (Lamb offal with Artichokes) is one of my favorite lamb dishes in Italy. It is a Rome classic. Now it is a great time to prepare it. And we have all the bits!
500g lamb offal (heart, liver, lungs), cleaned and chopped into small pieces
4-5 artichokes, trimmed and sliced
1 onion, chopped
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
1/4 cup olive oil
1 tablespoon butter
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Lemon wedges, for serving
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the lamb offal and cook for 5-7 minutes, stirring occasionally, until browned. Add the sliced artichokes, dried oregano, salt, and black pepper to the pan, and stir to combine. Pour in the white wine and chicken or vegetable broth, and bring the mixture to a simmer. Cover the pan and simmer for 30-40 minutes, or until the lamb offal and artichokes are tender and the liquid has reduced. Serve the coratella con carciofi hot, with lemon wedges on the side.
To clean the lamb offal, rinse it well under cold water and remove any excess fat or membranes. Cut it into small pieces and pat it dry with paper towels before cooking.
If you prefer a thicker sauce, you can whisk in a tablespoon of flour after adding the wine and broth. Serve with Italian crusty bread, if you can’t find it use baguette (don’t tell this to the Romans)