Caramelized Veal Sweetbreads – Truffles and Artichokes

• 150 g (5½ oz) butter
• 4 × 100 g (3½

Bring a frying pan to a high heat, add 100 g (3½ oz) of the butter and cook until foaming. Dust the sweetbreads in the seasoned flour, then pat to remove any excess flour. Place the