Soak the sweetbreads for 3 hours in several changes of cold water, then parboil for 5 minutes in lightly salted water. Drain and remove all the fat and skin. Put them on a plate under a weight for about 2 hours.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Lightly flour the sweetbreads. Brown the onion and prosciutto, then add the sweetbreads and cook for a few minutes. Season with salt and pepper and cook, covered, moistening gradually with the Marsala. When the sweetbreads are cooked through, drain and place on a serving platter. Add the vegetables to the saute pan and add the chicken stock. Cook over high heat, stirring, until the artichokes have softened. Season with salt and pepper to taste, add to the serving platter with the sweetbreads and serve.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts