Veal Liver With Artichokes

Preparation:

Preparation: Clean the artichokes leaving only the hearts and divide these in half. Dip them in cold water and lemon to keep them from blackening. Heat three tablespoons of oil in a pan and add the well-drained artichokes, mix, cover and cook for about 20 minutes, adding one or more tablespoons of hot water if necessary. Salt very little. In another saucepan, heat the remaining oil and cook the liver cut into thin strips for three minutes, stirring constantly. Season with salt and sprinkle with lemon juice. Put the artichokes in the bowl with the liver, mix, arrange on a serving dish kept warm and serve.