Sweetbreads Dusted with Cloves

1. 1

   Boil the artichokes in water to cover until tender, about 40 minutes.

2. 2

   Drain and puree in food processer.

3. 3

   Reserve.

4. 4

   Wash the parsley and dry well in a salad spinner.

5. 5

   Trim off and discard the stems.

6. 6

   Heat the honey in a large pan until light in color.

7. 7

   Add water and parsley leaves, and cook until parsely is wilted.

8. 8

   Puree mixture in a blender, then pass through strainer.

9. 9

   Combine with artichoke puree.

10. 10

    Add 1 tablespoon of the olive oil.

11. 11

    Set sauce aside.

12. 12

    Grind cloves in a coffee grinder and combine with flour.

13. 13

    Dust whole sweetbreads with clove mixture then saute them in remaining olive oil in a skillet over moderate heat for five minutes each side.

14. 14

    Slice sweetbreads into 1/2-inch thick slices.

15. 15

    When ready to serve, reheat parsley sauce, add lemon juice and spoon onto serving plates.

16. 16

    Cover with sweetbreads.

* Per serving · 4 servings · Values may vary.

No additional tips available.