Kidneys With Artichoke Hearts And Thyme ( Rognoncini Con Carciofi E Timo) Recipe

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Servings: 6

Ingredients

Cost per serving $1.45 view details
  • 3 whl calfs kidneys in their fat
  • 6 x globe artichokes prepared and cut into sixths (qv)
  • 6 Tbsp. extra virgin olive oil
  • 3 clv garlic peeled and sliced
  • 2 x heaped tsp. fresh thyme leaves
  • 2 x dry chillies crumbled sea salt and freshiy grnd black pepper
  • 120 ml white wine lemon juice
  • 1 Tbsp. minced flat leaf parsley

Directions

  1. Remove the fat and peel off the thin membrane surrounding the kidneys.
  2. With a short sharp knife halve the kidneys and remove the central core.
  3. Cut the kidneys into their natural segments.
  4. While doing this more fat and gristle may become apparent that should be trimmed.
  5. The pcs should be of similar size.
  6. Heat half the oil in a large frying pan and fry the artichoke pcs till they start to brown.
  7. Add in the garlic thyme and chill) and fry till the garlic starts to colour.
  8. Add in about 120 ml (4 fl ounce) water and some salt and cook till the water has evapourated and the artichokes are tender.
  9. Put to one side and wipe the pan clean.
  10. Heat the remaining oil in the pan over a high heat till it begins to smoke.
  11. Add in the kidneys and seal on each side.
  12. Cook for 2 min if desired your kidneys pink or possibly longer if desired them more well done. Finally add in the wine reduce quickly then return the artichokes to the pan and heat through. Season to taste then add in the lemon juice and parsley.
  13. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 6 servings
Calories 147  
Calories from Fat 121 82%
Total Fat 13.68g 17%
Saturated Fat 1.91g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 147mg 4%
Total Carbs 6.25g 2%
Dietary Fiber 4.2g 14%
Sugars 0.49g 0%
Protein 1.5g 2%
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