Meat Married with Artichokes

Finely chop the onion and garlic, then pour them into a earthenware pot with extra virgin olive oil. Gently sauté over medium heat, stirring, until the onion becomes soft and translucent and the garlic aroma is clearly perceptible, without letting the aromas darken or burn.

Cut the beef pulp into regular pieces and add it to the soffritto hot. Brown for about ten minutes, stirring to distribute the heat: the meat should form a slightly browned surface and the bottom of the shallow pan it will have to collect the juices from the browning, without excessive humidity.

Cut the pork pulp, the veal pulp and the sweetbreads of veal, then add them in the shallow panMix and let it brown the mixture until the different cuts change color evenly and the bottom becomes dry again, a sign that the meat is ready for the sauce.

Pour the white wine over the browned meat and raise the heat slightly. Let the alcohol evaporate completely, stirring to dissolve any juices clinging to the bottom. The process is complete when the pungent odor of the wine is no longer noticeable and the liquid has noticeably reduced.

Combine the tomato sauce and season with salt to tasteStir to combine the seasoning with the meat, then continue cooking until the sauce thickens and maintains a steady simmer, without drying out completely. The tomato sauce should coat the meat and color it evenly.

Clean the eight tender artichokes and divide them into wedges Regularly chopped. Process them just before adding them to the dish, so they retain their consistency and aroma better. The cloves should be firm enough to withstand cooking and uniform enough to cook in the same amount of time.

Just before the end of cooking, add the artichoke segments and chopped parsley. Stir gently to avoid breaking the ingredients, and cook for about half an hour, maintaining a moderate boil: the artichokes should be tender, while the stock should remain thick and well-bound.

Check the salt and make sure the meat is well cooked and the artichokes are tender but still recognizable. Turn off the heat when the sauce is thick and fragrant, then bring the married meat with the artichokes to the table while still hot, distributing the meat, sweetbreads, vegetables and pan juices in a balanced way.