Ingredients
For the liver:
4 x 175g/6oz calves liver
1 tbsp plain flour
50g/2oz whole piece pancetta to be sliced or 6 slices streaky bacon
130g/4½ oz pancetta pre-cut cubed or 12 slices of bacon
50g/2oz unsalted butter
2 shallots, peeled and chopped
2 tbsp balsamic vinegar
chopped chives
tomatoes to accompany the dish

For the rosti:
450g/1lb potatoes, (red desiree is a good choice)
10 small artichoke bottoms (jared) or 3 fresh artichokes (with juice of 2 lemons for cooking plus large pinch of salt)
25g/1oz butter
7g/¼ oz chives, chopped
extra butter for frying

Method
1. To prepare the artichoke rosti first cook the whole fresh artichokes in boiling salted water with the addition of lemon juice. Simmer for 30mins, cool and peel away the leaves. Using a teaspoon scrape away the choke leaving you with the final delicious base. Using a sharp knife cut away the stalk. Cut base horizontally and then into thin strips. Alternatively use a ready cooked jarred variety and slice in the same way.
2. Peel the potatoes and simmer whole for 12 minutes, strain and leave to cool. Grate into a large mixing bowl and add the chopped chives, sliced/chopped artichoke and melted butter. Season. Mix and shape into 8 small 7cm/3½" rounds. Fry in a little butter using a non-stick pan until golden brown. Keep warm in the oven whilst preparing the liver.
3. Par roast the tomatoes in a medium oven 180C/350F/Gas 4 for 5 -10 minutes. Meanwhile to ensure a crispy result, use a wire rack to heat through the thinly sliced Pancetta or bacon.
4. Mix the flour, salt and pepper and dust the liver until well coated.
5. Heat 15g/½oz of the butter in a frying pan. Over a high heat add the calves liver and fry quickly for 2-3 minutes until crisp and golden. The liver should be pink in the centre but if you prefer it well done cook for longer.
6. Remove the liver and set aside to keep warm. Add the rest of the butter (to the same pan), diced pancetta or bacon and the shallots. Cook over a medium heat until the shallots have softened. Add the balsamic vinegar and scrape the bottom of the pan to release any of the bits that have stuck. Cook for a minute and season with salt and pepper. Return the liver to the pan and warm through.
7. Spoon the sauce over the liver and serve with a couple of slices of oven dried pancetta, rosti, roasted tomatoes and a little of the balsamic sauce. To garnish sprinkle with chopped chives.