Veal Sweetbreads Piccata with Artichokes

Name: Veal Sweetbreads Piccata with Artichokes
Yield: serves 4
Ingredients: 2 pounds veal sweetbreads; 2 1/2 cups whole milk, plus more as needed; 1/4 cup extra-virgin olive oil; 1/2 large or 1 small yellow onion, cut into 1-inch pieces; 1 fennel bulb, cut into 1-inch pieces; 1 celery rib, cut into 1-inch pieces; Kosher salt; 2 cups dry white wine; 1/4 cup champagne vinegar; 1 tablespoon whole black peppercorns; 12 Braised Artichokes (page 70); Kosher salt; Freshly ground black pepper; 1/2 cup grapeseed oil or another neutral-flavored oil, such as canola; 1/4 cup extra-virgin olive oil; 8 large garlic cloves, thinly sliced; 1 cup dry white wine; 20 whole caperberries; 2 teaspoons red pepper flakes; 2 teaspoons sugar; 1 cup Basic Chicken Stock (page 27); 1/4 cup (1/2 stick) unsalted butter; Juice of 2 lemons; 1/4 cup thinly sliced fresh Italian parsley leaves; Sautéed Cavolo Nero (page 260); Zested strips of 1 lemon

January 26, 2012

Whoever named sweetbreads had an ingenious idea—to give such a nice-sounding name to a part of the animal, the thymus gland, that doesn’t sound all that appetizing. I’ve found that despite the clever name, otherwise open-minded eaters are often squeamish when it comes to eating sweetbreads—a shame, since they can be out of this world. These are seared so they have a crisp exterior and creamy interior. Sweetbreads and artichokes are a pretty typical Italian pairing, and one that I love. While this isn’t a difficult dish to make, it does require several steps, so plan ahead.

Recipe notes

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