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Roman recipes

Lamb offal (Coratella) with artichokes


1 lamb offal
4 roman artichokes
½ small fresh onion
1 full glass of Frascati white wine
1 clove of garlic
4 tbs. extra virgin olive oil

Cut the offal into pieces. Clean the artichokes, cut them into slices and place in water with lemon. Drizzle the oil, squashed garlic and finely chopped onion in a pan when the oil is very hot, and add the offal. Brown it, stirring it often, on a high flame, and when it starts making a sort of whistle, add the drained artichokes  (from the acidulous water), the salt and pepper. Cook it for another couple of minutes, add the wine, lower the flame and place a lid on top. Stir occasionally until it is cooked, making sure you don’t overcook it otherwise it becomes too hard. Serve hot.

Related to: Secound courses