Artichoke Hearts with Squab Livers

Preparation info
  • Serves:


    • Difficulty


Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

I created this recipe to take full advantage of the marvelous dividend you get when cooking squab: the liver. Deglazing the pan juices with the slightly sweet sting of raspberry liqueur makes an effortless and savory sauce. The artichokes can be cooked and trimmed early in the day and filled shortly before serving.


Trim the stems from the artichokes so that about 1 inch remains for them to stand on above the water in the pot and set them upright in one or two pots just large enough to fit them standing upright.

Pour in about ½