Lamb Offal with Artichokes

Prepare the artichokes: Remove the tough outer leaves until only the pale yellow inner leaves remain. Trim the dark green parts from the stem and the top quarter of the artichoke. Scoop out the fuzzy choke with a spoon. Cut each artichoke into quarters or eighths. Immediately immerse the cut artichokes in a bowl of cold water with the juice of half the Lemon to prevent browning.

Prepare the lamb offal: Wash the Lamb heart, Lamb liver, and Lamb lungs thoroughly under cold running water. Trim any membranes, tough bits, or excess fat. Cut the Lamb heart, Lamb liver, and Lamb lungs into bite-sized pieces, approximately 2-3 cm.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the minced Garlic and Red pepper flakes, and sauté gently for 1-2 minutes until fragrant, being careful not to burn the Garlic.