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Coratella with artichokes

Traditional Easter recipe

by Ada Parisi
5 min read
Coratella con i carciofi alla romana: immancabile sulle tavole pasquali del Lazio

Coratella with artichokes: Original Roman Recipe Ion Easter tables. In fact, in Lazio, and especially in the capital, He is beloved, and is one of those dishes ROMAN CUISINE that, for those who follow the tradition, You can not miss at Easter. Obviously Coratella is a dish (gluten-free) not for everyone, because it's entrails: lot of, while eating the meat, They do not like the strong taste of entrails. I eat very little meat, but Gianluca and my mother love. And so I learned to cook. The most traditional way to prepare it is with artichokes, strictly romaneschi, but you can do even with onions.

What is the offal

The offal is the set of entrails (the internal organs) lamb, lamb and kid. For “abbacchio” It means the suckling lamb. The offal is composed of liver, lungs, trachea, spleen, diaphragm and sweetbreads. It is usually sold whole. From my butcher's offal is all year, but in the period of the Passover offering greatly increases. Indeed, if you are among those who are not willing to give up for Easter lamb, have a look at all my RECIPES WITH LAMB. Is, On the subject of Easter dinner and Easter Monday, you might find inspiration (Also of course vegetarian) of all my EASTER RECIPES. Many do not use the trachea, which it has a hard consistency, but the tradition is to use and, for those who love the offal, It is an essential ingredient.

How to prepare the perfect pluck with artichokes

To prepare a perfect pluck with artichokes Roman, There are few tips to follow. First, thoroughly wash the entrails, then cut the lung and the trachea into very thin slices. In fact these two ingredients as baking longer and, to see if the lung is cooked, you have to hear 'whistling': in contact with the hot oil, the pulmonary alveoli contract. The hiss you hear is air escaping.

The offal is cooked 'in stages', at different stages: before lung and trachea, then spleen, heart, sweetbreads and diaphragm. Finally, When cooked, The liver. Artichokes should be cooked separately, They must remain crispy and a nice green color. I have seen too many coratelle and unappetizing grayish, I would say that we can do without, you disagree?

Among other things, on my YouTube channel also find the VIDEO TUTORIAL ON HOW TO CLEAN PERFECTLY ARTICHOKES.

The cooking of offal, overall, It is very fast: there is nothing worse than overcooked offal. Is’ a dish best served hot. There are those who sprinkles over lemon juice, which it has a degreasing. I do not know advise, try and let me know. Have a good day!

Coratella con i carciofi alla romana: immancabile sulle tavole pasquali del Lazio


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a lamb pluck

1 onion

60 milliliters of dry white wine

a clove of garlic

4 Roman artichokes

vegetable broth

salt and pepper

extra virgin olive oil

fresh parsley



Coratella with artichokes

First you have to wash every part of the coratella well under running water. Then dry it carefully. At this point, eliminated the fatty parts and separated from each other each component of coratella: heart, liver, lungs, trachea, sweetbreads and spleen.

Slice the lung into thin slices and set aside. Chop quite small even the trachea (you will get the small rings) and put together with the lung. Take small pieces also the heart, the spleen and the sweetbreads and set aside all together. Finally, chopped liver, that will be the last part of the coratella to be added.

Clean the artichokes as you see in my VIDEO TUTORIAL ON HOW TO CLEAN PERFECTLY ARTICHOKES. Put them in water acidulated with lemon juice and, After a few minutes, cut into slices.

In a large saucepan put the clove of garlic, let brown on the bottom and remove fire. Then add the artichokes and sauté over high heat for 2-3 minutes. Add a little salt and pepper and cook the artichokes, covered for 5-7 minutes: must remain crunchy. Put the artichokes by.

For the offal, finely chopped onion. Put a little extra virgin olive oil in a pan and, When it is hot (but not hot, extra virgin olive oil should never smoke), add the lung and trachea.

Sauté over medium heat until they are golden: it's at this point that you should hear the famous 'whistle'. Add the chopped onion and cook over low heat for 10 minutes or until the onion is golden. Add the heart, spleen and sweetbreads, Brown, then combine the white wine and a little salt.

When alcohol has evaporated, add the liver. Season with salt and freshly ground black pepper and cook the cutlets for 2-3 minutes. Finally, add the artichokes that you have missed previously. Mix well and cook for 2-4 minutes. Serve the cutlets with artichokes hot, with toasted homemade bread and sprinkled with extra virgin olive oil. Bon appétit!


THE SUGGESTION: You can sprinkle the cutlets with finely chopped parsley or with lemon juice.

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