Kidney Kebabs with Artichokes

Name: Kidney Kebabs with Artichokes
Ingredients: Salt and pepper; Salt and pepper; 4 tablespoons oil; Juice of 1 lemon; 12 uncooked hearts from small fresh artichokes (or, less good, 12 preserved artichoke hearts); 12 uncooked hearts from small fresh artichokes (or, less good, 12 preserved artichoke hearts); 12 uncooked hearts from small fresh artichokes (or, less good, 12 preserved artichoke hearts); 14 oz (400 g) veal kidney

Preparation info

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

14 oz (400 g) veal kidney
12 uncooked hearts from small fresh artichokes (or, less

Main course
Gluten-free

Method

Cut the artichoke hearts in half and then cut the kidney into cubes slightly larger than the artichokes. Thread onto four skewers and paint with lemon juice and then with oil.

Grill for about 10 minutes, turning often. Sprinkle with salt and pepper before serving.