Chicken livers and artichokes
Instructions
Cut the artichokes into wedges and put them in water and lemon juice.
In a Pan fry the onion cut into veil in 5 tablespoons of olive oil extra virgin.
When you add the artichokes and withered the livers, cut into pieces.
Add salt and pepper and continue cooking, adding a little broth.
Serve with rice pilaf.
Ingredients and dosing for 4 persons
- 600 g of chicken livers
- 6 artichokes
- 1 onion
- 1/2 cup of white wine
- Lemon juice
- Broth
- 5 tablespoons of olive oil extra virgin
- Salt