Sweetbreads with Artichokes

Method

1. Blanch the sweetbreads: bring a pot of salted water to a boil with bay leaves, crushed juniper berries, a piece of lemon (squeezed and left inside), and a splash of white wine vinegar. Add the sweetbreads and boil for 10–12 minutes.
2. Remove the sweetbreads and let cool slightly. Peel off the thin membrane from all parts of the sweetbreads.
3. Cut the sweetbreads into bite-sized pieces.
4. Clean the artichokes: remove the stem, cut the flower in half, remove the fuzzy choke, and cut into wedges. Slice the stem obliquely.
5. In a cast-iron pan, heat a generous amount of extra-virgin olive oil. Add a clove of garlic, crushed in half.
6. Add the artichokes to the pan along with some chopped fresh mint and parsley. Season with salt and pepper. Sauté until al dente, then remove the garlic and set the artichokes aside.
7. Wipe the pan clean, add more oil if needed, and heat. Add the sweetbread pieces, season with salt and pepper, and sear until golden and cooked through.
8. Return the artichokes to the pan, toss together for a few seconds to combine. Serve immediately.