Sift the breadcrumbs. Beat the eggs in a bowl together with salt, pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them into even pieces, dust with flour, soak them in egg and then breadcrumbs.
Fry the sweetbreads in 4 tbs. of butter in a very hot pan. Drain on paper towels and arrange on a warm platter.
Clean the artichokes, cut them in quarters and put in a saucepan with a little oil, 2 cloves garlic, parsley, salt, and pepper. Cover the saucepan, cook over medium heat for 6-7 mins. Remove from heat, add the remaining butter, stir and pour on top of the sweetbreads. Serve immediately. |
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