Maria (Fusaro) Colasanti, Roma
(Yield: 4 servings)
1½ pounds assorted lamb innards (heart, liver, lungs, spleen,
kidneys, and intestines. Note: these are normally sold together.)
6 baby artichokes
4 tablespoons extra-virgin olive oil
1 onion (diced)
2 garlic cloves (minced)
1 red chili (or more to taste)
8 sage leaves
1 sprig rosemary (leaves only)
1 bay leaf
½ cup white wine
salt
1. Clean and slice all innards into ¾-inch cubes and set aside.
2.Clean and remove choke and outer leaves of artichokes. Cut into thin strips and set aside.
3.Warm oil in large skillet over medium heat and sauté onions, garlic and chilies for approx. 5 minutes.
4.Add lamb innards and continue cooking for another 15 minutes.
5.Reduce heat to low, add sage, rosemary, bay leaves, artichoke strips, a pinch of salt and wine. Cook for another 20 minutes, stirring occasionally.
When ready to serve, remove bay leaf.