Italian · lunch
65m
Total time
4
Servings
420
kcal
medium
Difficulty
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FAQ · Things people ask
Yes — many Roman home cooks do exactly that. Lungs are the hardest offal to source outside of specialist butchers. A liver-and-heart-only coratella is still authentic and arguably more approachable.
Use whatever globe artichoke is freshest — baby artichokes work well because they have no developed choke. Frozen artichoke hearts are a shortcut but lose the slight bitterness. Avoid marinated jarred artichokes.
It should still be slightly pink in the very centre when you take it off the heat — carryover finishes it. If it's fully grey through, it's already overcooked and will be grainy.
Traditionally yes, tied to spring lamb and Roman artichokes. But the same technique works year-round with lamb offal and seasonal vegetables.
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