chicken livers + artichokes

One of my favorite times of the year is artichoke season. When the purple and green globes start making their appearance in the markets in Rome we eat them almost daily. In salads, pasta, risotti and of course just on their own.

One of my favorite dishes though, is coratella con carciofi. I’ve written about this seasonal dish in the past, which combines not only spring artichokes but also the liver, lungs and heart of spring lamb. This is something I make whenever I can find coratella, which I admit isn’t easy. Not all butchers carry it, and since it’s only available for a few short months a year (when the lambs are young) that makes it even harder. And I imagine if it’s hard for me to find coratella here in Rome, it’s almost impossible where you are.

Which is why, today, I’m sharing my back up version: chicken livers with artichokes.
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