Animelle di vitello con i carciofi e i piselli

• 14 ounces (400 g) veal sweetbreads
• 4 large artichokes
• juice o

Soak the sweetbreads in several changes of cold water for about 1 hour, then drain. Drop the sweetbreads into a pot of lightly salted boiling water, lower the heat to medium, and leave for 5 minutes, then drain. Peel off the membrane and remove any fat from the surface and discard. Put the sweetbreads on a plate, top with a weight, and leave for about 2 hours. Cut them into small dice.