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How to prepare coratella with artichokes

Coratella With Artichokes

Coratella with artichokes is a typical recipe from Lazio cuisine based on a fifth quarter of lamb. Here's how to prepare it!

The term coratella refers to the entrails of small animals (usually lamb, but also rabbit and poultry) to distinguish them from those of larger animals, simply called corata . Originally it was used only to indicate heart, liver and lungs, while today it also includes spleen, kidneys and sweetbreads.

Coratella With Artichokes
Coratella With Artichokes

How to prepare the coratella recipe with artichokes

  1. To prepare this recipe, start by cleaning the artichokes. After eliminating the external leaves, the stem and the tips, cut them in half to also remove the beard. Then cut into rather thin segments and place them in water acidulated with lemon juice.
  2. Wash the innards well under running water and then dry them with kitchen paper, remove the nerves and fatty parts and cut everything into cubes. Keep the different innards separate, because they will be added at different times.
  3. In a pan, brown the unpeeled garlic in the oil, then add the artichokes and let them cook for 10 minutes , adding water or broth if necessary. Finally, season with salt and pepper.
  4. Slice the onion rather finely and sauté it in a second pan with 3 tablespoons of oil, then add the lung and after 10 minutes the heart, adding a little water or broth if necessary.
  5. Add the wine and finally add the liver. Cook for another ten minutes , adding more broth if necessary.
  6. Season with salt and pepper and add the artichokes, continuing to cook for 5 minutes over a very low heat and adding a little liquid if everything is too dry .
  7. Just before serving it, finish with freshly chopped parsley.

Cooking tips

The regional variations of this recipe offer a range of unique interpretations. In the Roman tradition, slow cooking is preferred which preserves the delicacy of the coratella, it is possible to enrich the dish with local aromatic herbs or customize the recipe using all the innards from the fifth quarter or just some (as we did). Then there are some steps that we recommend not taking for granted:

  1. Different times: to obtain a perfect consistency, cook hearts and liver after the lungs. This ensures even cooking and maintains the tenderness of each part.
  2. Perfect Shade: the shade with white wine is essential. Let the alcohol evaporate completely to fully appreciate its aroma, giving the offal a unique flavour.
  3. Be careful with artichokes: carefully cleaning artichokes is crucial. Remove the tough outer leaves and cut thin segments for optimal texture.
  4. Moderation in Seasonings: adjust salt and pepper in moderation. The coratella has intense flavors, and a delicate balance allows you to fully appreciate them.
  5. Rest Before Serving: after cooking, let the coratella rest for a few minutes. This allows the flavors to blend, ensuring a richer tasting.


The coratella with artichokes keeps well in the refrigerator for a maximum of 2 days . However, to best preserve the texture and flavor, it is advisable to reheat the dish over low heat rather than using the microwave.

What is coratella: origins and history

The coratella is the fifth quarter of the animal and is used especially in Lazio cuisine. It is a traditional Italian dish which is part of the poor cuisine, but which contains intense and authentic flavours . This dish is prepared using mainly lamb offal , including lungs, trachea, liver, heart, kidneys, spleen and sweetbreads, creating a unique combination of textures and tastes.

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