Non-VegetarianLaziale cuisine Main Course

Coratella con i Carciofi

Name: Coratella con i Carciofi
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 800 g lamb coratella; 4 whole romanesco artichokes; 1 whole Lemon; 1 medium Yellow onion; 60 ml Extra virgin olive oil; 120 ml Dry white wine; 1 sprig Fresh rosemary; 5 g Fine sea salt; 2 g freshly ground black pepper

Coratella con i carciofi is a classic Roman dish of braised spring lamb offal cooked slowly with tender globe artichokes, white wine, and aromatics.

🇮🇹Italy· Lazio

Prep: 30 min
Cook: 40 min
Total: 70 min
Servings: 4
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

800 g lamb coratella — lamb pluck consisting of lungs, heart, and liver, trimmed and separated
4 whole romanesco artichokes — or globe artichokes, trimmed and sliced into thin wedges
1 whole Lemon — juiced for acidulated water
1 medium Yellow onion — finely sliced
60 ml Extra virgin olive oil — divided use
120 ml Dry white wine — such as Frascati or Trebbiano
1 sprig Fresh rosemary — whole
5 g Fine sea salt — to taste
2 g freshly ground black pepper — to taste

Equipment

•Wide heavy-bottomed frying pan
•Sharp paring knife
•Chopping board
•Slotted spoon
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 18 g
carbs: 12 g
fibre: 6 g
protein: 38 g
calories: 380 kcal

Instructions

1
Trim tough outer leaves from the artichokes, scoop out fuzzy chokes, slice into wedges, and place in water with lemon juice.
2
Cut the lamb lungs, heart, and liver into separate bite-sized pieces, keeping each organ type in its own separate pile.
3
Heat half the olive oil in a wide frying pan over medium heat.
4
Add the sliced onion and cook for 5 minutes until soft and translucent.
5
Drain the artichokes, add them to the pan with the onion, season with salt, and cook until tender, about 10 minutes.
6
Transfer the cooked artichokes and onions to a warm plate and return the pan to medium-high heat with the remaining oil.
7
Add the lamb lungs and rosemary sprig to the hot pan and cook for 5 minutes, allowing any released liquid to evaporate.
8
Add the heart pieces and cook for another 4 minutes, stirring frequently.
9
Add the liver pieces and pour in the white wine, cooking for 3 minutes until the alcohol smell dissipates and liver is just cooked.
10
Return the artichokes to the pan, toss everything together gently for 2 minutes over low heat to combine flavours, and season with black pepper.

Chef's tips

Cook each type of organ meat strictly in order of density to avoid rubbery lungs or overcooked, chalky liver. Romanesco artichokes are ideal because they lack a heavy inner choke, but standard globe artichokes work if carefully cleaned.

Ingredient substitutions

romanesco artichokes → globe artichokes, with tough leaves and inner choke thoroughly removed
Frascati wine → any crisp, dry Italian white wine

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a frying pan over low heat with a splash of water or olive oil until just warmed through, avoiding high heat which toughens the liver.

Common mistakes to avoid

•Adding all the offal pieces at the same time, which leaves the liver tough and the lungs undercooked.
•Overcooking the liver, which causes it to turn bitter and dry rather than tender.
•Not trimming artichokes aggressively enough, leaving woody outer leaves in the dish.

Serving suggestions

Serve hot alongside thick slices of crusty Pane di Genzano or rustic sourdough bread.Serve as part of a traditional Roman Easter lunch table.Pair with a glass of crisp, mineral-rich Castelli Romani white wine.