Rinse the lampredotto thoroughly and soak it in water for 15 minutes. While waiting, clean the artichokes, rinse them, and place them in a bowl with water and lemon juice.

Remove the lampredotto from the water, pat it dry a bit, and cut it into medium strips. Roughly chop the shallot, carrot, celery, and parsley. In a large pot, heat 2 tablespoons of olive oil and add the chopped vegetables. Sauté lightly, then add the lampredotto. Stir often until the lampredotto releases all its liquid.

Add the red wine and let it evaporate. Meanwhile, drain the artichokes, cut each one into 8 wedges, and add them to the pot. Continue stirring, and when the artichokes have softened (about 10 minutes), add the tomato purée and tomato paste. As the mixture thickens, gradually add broth to keep it from drying out. Season with salt and red pepper flakes, and simmer on low heat for about 1 hour and 10 minutes.

Taste and adjust salt if needed. The lampredotto should be very tender. Turn off the heat and add a grind of black pepper. Serve hot. I usually serve it with toasted Tuscan bread.