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

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