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1
Braise the artichokes alla romana: place the trimmed artichokes stem-up in a snug pot with the garlic, mint, white wine and olive oil. Add enough water to come one-third up the artichokes. Cover tightly and cook over a low flame until a skewer meets no resistance at the base and the leaves pull away without force — fully tender is the only acceptable state, as undercooked artichokes will not contrast the firm offal.
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2
While the artichokes braise, ensure all organ pieces are rinsed, thoroughly dried and cut to a uniform 3 cm. Moisture on the surface will prevent proper searing and steam the meat.
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3
Melt the lard in a wide, heavy pan over a high flame. When the fat shimmers and begins to haze, add the lungs and heart. Fry without crowding for 5–7 minutes, turning the pieces so each face takes colour. The surface should be firm and browned; the interior will finish in later stages.
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4
This is where the dish lives or dies: deglaze the pan with a measure of white wine, scraping up the fond, then add the sweetbreads and fry a further 3 minutes. Deglaze again. Add the liver last and cook for 2 minutes only — no more. Deglaze a final time. Each organ enters at its correct moment; cooking all pieces simultaneously will leave the lungs tough while the liver turns to grey leather. The wine deglazes between each addition build the layered fond that binds the dish.
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5
Fold the fully braised artichokes into the pan, allowing them to mingle with the offal and its juices over a moderate flame for one minute. Finish with a squeeze of lemon over the pan. The dish must be served immediately: offal toughens on standing.