There are many ways to serve grilled sweetbreads, but whatever the combination, they should not be sauced except with a butter, chutney, or salsa, or the wonderful crisp grilled exterior will become soggy and some of the nutty flavor will be lost.
Cook the sweetbreads. When they are cool, mix the thyme and olive oil and rub the sweetbreads with half the oil mixture. Let them marinate for 2 hours.
While the sweetbreads are marinating, simmer the mushrooms and stock for 15 minutes. Let stand for 30 minutes. Strain the mushrooms and set aside. Reduce the stock to about
Start a charcoal fire or heat the broiler.
Trim the artichokes to the heart and cook with the lemon juice in salted water until tender, about 10 minutes. Drain and pour the remaining oil mixture over the hot artichokes. Season and set aside.
While the artichokes are cooking, put the potatoes in salted water to cover. Bring to a boil and cook until tender, about 10 minutes. Toss with the artichokes.
Just before you are ready to cook the sweetbreads, heat the red puree in a saucepan, whisk in
Grill the sweetbreads, turning once, over a medium fire until heated through and golden brown on the outside, about 20 minutes. Grill the artichokes and the potatoes over low heat on the side of the fire for the last 8 minutes.
Put the red butter sauce on warm plates. Put the sweetbreads in the center and drizzle the yellow sauce around them. Put the artichokes and potatoes on the yellow sauce and the mushroom butter on top of the sweetbreads. Sprinkle with the chopped parsley.
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