Rognoncini con Carciofi e Timo

Kidneys with Artichoke Hearts and Thyme

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 3 whole calf’s kidneys in their fat
  • 6 globe artichokes, prepared and cut into sixths
  • 6 tablespoons</

Method

Remove the fat and peel off the thin membrane surrounding the kidneys. With a short sharp knife, halve the kidneys and remove the central core. Cut the kidneys into their natural segments. While doing this, more fat and gristle may become apparent, which should be trimmed. The pieces should be of similar size.

Heat half the oil in a large frying pan and fry the artichoke pieces until th