Coratella D'abbacchio With Artichokes

Preparation:

Preparation: Cut heart, lung and liver into minute pieces. In half the oil, braise the lung for 2 minutes; add the heart and cook; add the liver and let it cook for only 2 minutes. In the remaining oil, brown the artichokes, already cleaned, cut into wedges and kept in acidulated water. Salt; stir in 1 tablespoon lemon juice. Add them to the coratella, flavor with the Marsala wine and season with salt and pepper.