Try this delicious pasta dish:
Properly remove skins from sweetbreads (about 400-450 g remain) and soak in a large baking bowl with cold water and salt for at least half an hour, but preferably for one night.
For the Court soup, put all the ingredients in a saucepan, pour 600 ml of water and boil. Bring to a simmer for 10 minutes, rinse the sweetbreads and add to the soup. Bring to a boil and remove from heat. Cool the sweetbreads in the soup, then cut into roses about 4 cm in size.
While making the pasta (see below), heat olive oil in a frying pan, fry sweetbreads in it until golden brown on all sides. Remove from frying pan and set aside.
Remove outer leaves from artichoke hearts, peel off stems and chop leaf tips. Quarter artichoke hearts and remove “hay”. Artichoke hearts on the spot in a large enough bowl with water and juice of a lemon form, so they do not turn dark. In a saucepan, bring salted water to a boil and make the pasta. Dry the artichoke quarters and fry them in the frying pan in which the sweetbreads were previously fried (see above). Cut garlic and shallot into thin slices or rings and add after about 5 minutes. Sauté briefly, then extinguish with white wine.
Add sweetbread stock and sauté the artichoke hearts in about 5-10 min until soft. Reduce the liquid. When the artichoke hearts are
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