Lamb And Artichokes

Preparation:

Preparation: Wash and dry the kidney well, then put everything to brown in butter and oil, adding a few sage and rosemary leaves and season with salt and pepper: add the white wine while cooking, slowly and so that before to add more the first has been absorbed. While the kidney is cooking, clean the artichokes, remove the tough leaves and thorns and blanch them for about ten minutes. Then remove them from the heat and squeeze them gently to remove all the water. Divide the artichokes in two, dry them well, then dip them in the beaten eggs and breadcrumbs, frying them over high heat with plenty of oil. While cooking, squeeze a few drops of lemon on the artichokes, then remove them from the pan and put them to dry on paper to absorb any excess oil; then sprinkle them with grated lemon zest. Complete the cooking of the kidney which must be without sauce; place it hot in the center of the serving dish and surround it with the fried artichokes. Serve hot.