Coratella With Artichokes

Preparation:

Preparation: Clean the artichokes, cut them into wedges and plunge them into water acidulated with the juice of half a lemon to keep them from blackening. Cut the onion into very thin slices and simmer them in a saucepan with 3 tablespoons of oil. As soon as the onion is transparent, drain the artichoke wedges and sauté them with the onion; salt and pepper them, sprinkle them with a little stock and cook them for about 30 minutes or until they are cooked. Separate all the entrails from each other (lung, liver, heart), wash them and cut them into small pieces. In a saucepan, first brown the pieces of lung with 2 tablespoons of oil; wet them with a little broth and after about 15 minutes add the heart. Leave to infuse, add the wine and cook for another 10 minutes. Then add the liver, cook for a couple of minutes, add the artichokes and finish cooking for another 2-3 minutes, adding salt if necessary, and drizzling with the juice of half a lemon.