Veal sweetbreads with artichokes and potatoes

Ingredients

For 1 serving

• Sweetbreads160 g
• Artichokes2
• Potatoes180 g
• All-purpose flour5 g
• Garlic1 clove
• Parsley5 g
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: February – May

Method

1. Bring a small pan of water to the boil with a spoonful of the lemon juice, add the sweetbreads and blanch for 5 minutes, until white and firm. Plunge them into cold water, remove the membranes and sinews and cut into pieces of about 3 cm.
2. Meanwhile prepare the artichokes: pull off the tough outer leaves, trim the tips, peel the stem, cut into wedges and remove the choke. Peel the potatoes and cut them into cubes of about 1.5 cm.
3. Heat half the oil in a frying pan over medium heat with the crushed garlic, add the artichokes, potatoes, a pinch of salt and a splash of water, cover and cook for 18 minutes, stirring now and then, until tender.
4. Pat the sweetbreads dry with kitchen paper, season with salt and pepper and dust lightly with the flour, shaking off the excess.
5. Heat the remaining oil in another frying pan over medium-high heat and fry the sweetbreads for 5 minutes, turning, until golden and crisp outside.
6. Add them to the vegetables, finish with chopped parsley and the rest of the lemon juice, toss gently and serve at once.