Animelle in Pangrattato con Carciofi

Breaded Sweetbreads with Artichokes

4 tbs. white breadcrumbs
1 1/2 lbs. sweetbreads
2 eggs, beaten
8 baby artichokes
salt
pepper
2 cloves garlic
1 tsp. olive oil
6 tbs. butter
1 sprig parsley, minced

Sift the breadcrumbs. Beat the eggs in a bowl together with salt, pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them into even pieces, dust with flour, soak them in egg and then breadcrumbs.

Fry the sweetbreads in 4 tbs. of butter in a very hot pan. Drain on paper towels and arrange on a warm platter.

Clean the artichokes, cut them in quarters and put in a saucepan with a little oil, 2 cloves garlic, parsley, salt, and pepper. Cover the saucepan, cook over medium heat for 6-7 mins. Remove from heat, add the remaining butter, stir and pour on top of the sweetbreads. Serve immediately.