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Ingredients

• 2 veal sweetbreads, about 2 1/2 pounds
• 1 lemon, juiced
• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 1/4 pound prosciutto, cut into strips
• 1/4 cup dry Marsala
• 1 cup flour, for dusting
• 4 large artichokes, trimmed, cut into 1/8-inch wedges and held in acidulated water
• 3/4 pound shelled fresh peas
• 1/2 cup chicken stock, recipe follows
• Salt and pepper

Description

Food Network Invites You To Try This Animelle Con Carciofi E Piselli: Sweetbreads With Artichokes And Peas Recipe From Mario Batali.

Food Network