Slice the liver and cut the other organs into chunks. Blanch the artichokes, remove the leaves, beards, and slice the bottom. Toss with a few drops of lemon juice and set aside.
Heat the oil and add all the innards except the kidney and liver. When the innards are well browned and tender (about 5 mins), add the kidney, liver and sliced artichoke bottoms. Cook for another 2 mins. Add salt, pepper, the juice of a squeezed lemon and serve immediately. |
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