Coratella With Artichokes And Onions |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This side dish is a Triditional Italian dish my foodie friend mrsc543 share this Italian triditional meal that is served at Easter time, but this dish can be served all year round. The onions make the liver and Artichokes join with a great taste. Read more . This is our recipe not copied in any form carried down by tridition from the Old Country of Italy. The photo is a royaly free photo from the internet free photo site. Ingredients:
ingredients |
1 to 2 pounds of coratella ( lambs liver ) or caves liver cut into small pieces |
4 artichokes quartered, with the chokes removed |
1 large onion |
1/2 cup dry white wine |
chicken broth |
1 lemon split in half, divided |
5 tbs. olive oil |
salt |
pepper |
Directions:
1. In a large bowl cut the artichokes into small pieces soak in water and with the juice of one half of lemon so they will not tarnish. Cut the onion into thin slices and let them simmer in a 5 qt saucepan with 3 tablespoons of oil. Once the onion is transparent. Drain the artichoke slices and let them jump with onions, salt and some broth, cook for about 30 minutes add broth so they do not stick to the pan, cook until tender. Set aside. In a large fry pan saute the liver with 2 tablespoons of oil with some broth till tender about 15 minutes. Add the artichokes and onions with more broth and cook adding salt and pepper for about 5 more minutes and sprinkle with lemon.
2. Serve this along side your Easter meal. Or may be made for a breakfast or brunch.
3. Note: This is my and mrsc543 family's recipe that has been passed down from generation to gereration.
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