Instructions: Soak the sweetbreads for 3 hours in several changes of cold water, then parboil for 5 minutes in lightly salted water. Drain and remove all the fat and skin. Put them on a plate under a weight for about 2 hours.

In a 12- to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Lightly flour the sweetbreads. Brown the onion and prosciutto, then add the sweetbreads and cook for a few minutes. Season with salt and pepper and cook, covered, moistening gradually with the Marsala. When the sweetbreads are cooked through, drain and place on a serving platter.

Add the vegetables to the saute pan and add the chicken stock. Cook over high heat, stirring, until the artichokes have softened. Season with salt and pepper to taste, add to the serving platter with the sweetbreads and serve.

This recipe yields 4 servings.

Description: "(Animelle Con Carciofi E Piselli)"

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