Recipes Seared Chicken Liver Salad Be the first to rate & review! This dish is loosely adapted from a Piedmontese dish called finanziera, a mix of organ meats cooked with mushrooms and served alongside other dishes. More Italian Dishes By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.Expertise: elevated and approachable Italian-inspired cuisine.Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of Best New Restaurant from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a Best New Chef by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, Peace, Love, and Pasta. He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on Chopped. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 6 Ingredients 1 lemon, halved 5 baby artichokes (about 3/4 pound) 6 tablespoons extra-virgin olive oil 1 large red onion, halved and thinly sliced 1 pound chicken livers, halved Salt and freshly ground pepper 3 rosemary sprigs 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice 2 heads of baby Bibb lettuce, torn Directions Fill a bowl with water and squeeze the lemon halves into it. Working with 1 artichoke at a time, snap off the outer leaves. Trim the stem and cut off the top two-thirds of the leaves. Thinly slice the artichoke lengthwise and add to the water. Repeat with the remaining baby artichokes. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, 15 minutes. Transfer to a plate and wipe out the skillet. Heat 2 tablespoons of the oil in the skillet until shimmering. Season the livers with salt and pepper; add them to the pan in a single layer along with the rosemary. Cook over moderate heat until lightly browned on the bottom, about 1 minute. Return the onion to the pan and cook, turning the livers until they're just pink in the center, about 1 minute. Add the vinegar, lemon juice and the remaining 2 tablespoons of oil to the skillet and cook over high heat until reduced by half, about 1 minute. Discard the rosemary sprigs. Drain the artichokes and pat thoroughly dry. Arrange the lettuce and artichokes on a platter. Spoon the chicken livers and pan sauce on top and serve at once. Suggested Pairing Though artichokes are hard to match with wines (they tend to make wine taste both sweet and metallic), the chicken livers here are rich enough to compensate. Try the Piedmont grape Dolcetto ("little sweet one"). Rate it Print