Ingredients

• 450 g sweetbreads
• 4 Sardinian artichokes
• 4 eggs
• 1 Granny Smith apple
• 1 Renetta apple
• flour
• bread crumbs
• White wine vinegar
• lemon
• peanut oil
• salt

dip sweetbreads in water acidulated with 1 glass of vinegar for 1 hour; blanch them in salted water for 3 minutes, drain them, clean them, removing the cuticles, and cut them into pieces.
Peel the artichokes, divide them into 6 wedges and dip them in water acidulated with the juice of 1/2 lemon. Peel the apples and cut them into cubes. Beat the eggs. Dry the sweetbreads and artichokes well.
Pass sweetbreads, artichokes and apples in flour, then in beaten eggs, finally in breadcrumbs. Fry them separately in plenty of hot oil: first the artichokes for 5-6 minutes, then the sweetbreads for 3 minutes, finally the apples for 2 minutes, draining them gradually on kitchen paper. Salt and serve.

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