Coratella with Artichokes

Method

1. Clean the lamb innards: separate kidneys, lungs, heart, and liver.
2. Cut the innards into medium-sized pieces (not too small, not too large).
3. Trim and remove the tough outer leaves from artichokes, then cut them into similar-sized pieces as the meat.
4. Finely slice the onion.
5. In a large pan, heat oil over medium-high heat.
6. Add the lung pieces first and brown them, letting a fond form on the pan bottom.
7. Add the liver, kidneys, and heart, and continue browning.
8. Season with salt and pepper.
9. Deglaze with white wine, scraping up the fond.
10. Add the sliced onion and cook until it softens.
11. Add the artichokes and stir to combine.
12. Add a splash of broth and let it cook for a few minutes until the artichokes are tender and the meat is cooked through.
13. Adjust seasoning and serve garnished with a fresh herb leaf if desired.