Veal and Artichokes, is a combination which never fails! Whenever I see artichokes and meat at the restaurant I order it, thinking that artichokes are...
Artichokes are the veggie in full season now, and we're making the most of them every chance we get!
The bitterness and tartness of seasonal artichokes are a perfect partner to tender veal strips and lemon juice that add just that touch of brightness we all love. We recommend using freshly squeezed lemon juice here to maximize natural flavors and aromas that are always present in top-quality fresh artichokes.
If you've got meat-and-vegetable lovers in your household, this quick veal and artchoke recipe is simple to pull together for a quick weeknight meal, and gives the perfectly satisfying feeling of putting together a homecooked meal without a bunch of complicated steps to follow or ingredients to acquire.
If you're already an artichoke lover, be sure to check out the other Mamablip artichoke recipes here for lots of great ideas and inspiration. Have fun preparing this quick Italian veal and artichoke recipe today, and learn all about other amazing seasonal vegetables dishes here to add to your loved ones' dishes this late winter season.
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for 4 servings
If you prefer to protect your hands, wear plastic gloves while prepping the artichokes as they can make your hands and fingers turn temporarily black. Remove the outer tough leaves from each artichoke, until you arrive at the inner, soft core.
Using a sharp chef's knife, cut the leaves in half, beginning from the center of the leaves and working upwards towards the sharp edges of the leaves. Work clockwise to cut through all of the leaves, and don't cut directly through the entire bulb in order to preserve softer leaves you might not see if you cut straight through the vegetable. At this point, you can focus on the stem, either removing the entire stem, or leaving a 5cm piece attached.
Should you prefer to leave the stem attached, be sure to remove the outer layer which is tough and bitter. Cut the entire remaining artichoke in half, and using a butter knife or the end of a potato peeler (the blunt end), remove the inner fluff located on top of the artichoke heart.
Cut each half in four pieces, and immediately place into bowl of cold water mixed with lemon juice (to prevent browning), for which you can use the inside of the lemon in the recipe calling for lemon zest (see above).
Heat olive oil in a medium sauté' pan over medium heat and add the garlic, allowing the garlic to brown slightly. Add the sliced artichoke pieces, and allow to cook for approximately 5 minutes. Remove the garlic clove, and set aside.
On a clean cutting board, separate the veal into long strips, and coat well with the flour on the plate.
In another medium sauté pan, heat a little olive oil and 2 tablespoons of butter. When heated through, add the coated veal strips.
Allow to cook over a medium-high heat, turning frequently to allow thorough cooking. Add white cooking wine, and allow to evaporate.
Add the cooked artichokes pieces in their sauce, and adjust to taste with salt and pepper.
Add the lemon or ginger zest, and diced parsley.
If you prefer to create additional sauce, simply add a ladleful of either water or vegetable broth directly to the cooked meat.
As there is already flour and butter included in the pan juices, the sauce will bind together naturally, without the addition of any thickeners.
Adjust the veal for salt, and serve warm with the pan juices and sauce.
145 minutes 10 ingredients 605 kCal
liu pambuffetti Monday 22nd of February 2021
Veal and Artichokes, is a combination which never fails! Whenever I see artichokes and meat at the restaurant I order it, thinking that artichokes are hard to handle at home - but this recipe made it so simple!