Instructions: 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 they start to brown.

Add the garlic thyme and chill) and fry until the garlic starts to colour.

Add about 120 ml (4 fl oz) water and some salt and cook until the water has evapourated and the artichokes are tender.

Put to one side and wipe the pan clean.

Heat the remaining oil in the pan over a high heat until it begins to smoke.

Add the kidneys and seal on each side.

Cook for 2 minutes if you like your kidneys pink or longer if you like them more well done. Finally add the wine reduce quickly then return the artichokes to the pan and heat through. Season to taste then add the lemon juice and parsley.

Serves 6

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