Lemon Veal With Artichoke Hearts Recipes

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VEAL WITH LEMON AND CAPERS



Veal with Lemon and Capers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

LEMONY CHICKEN WITH ARTICHOKE HEARTS



Lemony Chicken with Artichoke Hearts image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

  • Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

LEMON VEAL, WITH ARTICHOKE HEARTS



Lemon Veal, With Artichoke Hearts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

1/2 pounds stewing veal
Flour for dredging
1 tablespoon safflower or peanut oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic
1/2 teaspoon thyme
1/2 to 1 cup chicken stock
1 cup dry white wine
1 pound baby carrots, scraped
6 artichoke hearts
1/4 pound mushrooms, sliced
1 egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish

Steps:

  • Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
  • Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
  • Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
  • In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
  • Remove from heat, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams

VEAL SCALLOPS WITH LEMON AND ARTICHOKES



Veal Scallops with Lemon and Artichokes image

Categories     Sauté     Dinner     Lemon     Veal     Artichoke     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds veal scallops (each about 1/8 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
a 6-ounce jar marinated artichoke hearts, drained, rinsed well, and cut lengthwise into 1/4-inch-thick slices

Steps:

  • Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE



Artichoke Hearts in Lemon-Parsley Sauce image

From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

Provided by Dr. Jenny

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

8 artichokes, trimmed (small to medium in size)
15 -20 frozen artichoke hearts, thawed
1/2 lemon
1 tablespoon capers, preferable salt-packed (optional)
4 -5 tablespoons extra virgin olive oil
2 yellow onions, finely chopped
4 -5 garlic cloves, coarsely chopped
3 tablespoons fresh Italian parsley, chopped
salt & freshly ground black pepper, to taste
1 -2 cup stock (vegetable or chicken)
1/2 teaspoon grated lemon zest (optional)
1 lemon, juice of
3 fresh basil leaves, torn (can also use mint)

Steps:

  • If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
  • If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
  • In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
  • Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
  • Transfer to a serving bowl and serve hot or at room temperature.

Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4

VEAL SHANKS, ARTICHOKE HEARTS, AND CHICK-PEAS WITH PRESERVED LEMON



Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved Lemon image

Categories     Onion     Roast     High Fiber     Lemon     Veal     Artichoke     Chickpea     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 11

six to eight 2-inch-thick veal shanks (5 pounds total), each tied securely with kitchen string to keep meat attached to bone
1 1/2 cups dried chick-peas, picked over
1 tablespoon olive oil
1 large onion, chopped
two 10-ounce packages frozen artichoke hearts, thawed, halved lengthwise if large
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and minced
3 tablespoons four-day preserved lemon zest slivered
For four-day preserved lemon zest
3 large lemons
2 teaspoons coarse salt
2/3 cup fresh lemon juice

Steps:

  • Make four-day preserved lemon zest:
  • Scrub lemons and with a vegetable peeler remove zest in strips. In a saucepan of boiling water blanch zest 1 minute and drain in a sieve. Transfer zest to a glass jar (about 1-cup capacity). Add salt and juice, pressing zest down to keep it covered by lemon juice, and cover jar with a tight-fitting glass lid or plastic-coated lid. Let zest stand at room temperature 4 days, shaking jar each day. Preserved lemon zest keeps, covered and chilled, 6 months. Makes about 1/2 cup.
  • Make the veal:
  • Preheat oven to 275°F.
  • In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.)
  • While shanks are roasting, in a large saucepan combine chick-peas with enough water to cover by 4 inches and simmer, covered partially, 1 1/2 to 2 hours, or until tender but not falling apart. Drain chick-peas in a colander. Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered.
  • Transfer shanks to a deep platter and keep warm, reserving pan juices.
  • In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until softened. Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes. Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and purée. Stir purée into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste.
  • Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon.

AIR-FRIED ARTICHOKE HEARTS WITH LEMONY MAYO



Air-Fried Artichoke Hearts with Lemony Mayo image

If you like a hot artichoke dip, you're going to love these crispy, crunchy, air-fried artichoke hearts! They're savory and satisfying and taste super indulgent with the tangy, lemony mayo. Serve as an impressive appetizer or as a side dish with a grilled steak.

Provided by NicoleMcmom

Categories     Vegetable Appetizers

Time 45m

Yield 8

Number Of Ingredients 15

½ cup mayonnaise
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 (14 ounce) cans whole artichoke hearts, well-drained
½ cup all-purpose flour
½ cup water
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 cup seasoned panko bread crumbs
½ teaspoon garlic powder
½ teaspoon ground paprika
olive oil cooking spray

Steps:

  • Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
  • Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
  • Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
  • Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
  • Preheat an air fryer to 375 degrees F (190 degrees C).
  • Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
  • Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
  • Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 28.6 g, Cholesterol 5.2 mg, Fat 11.5 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 646.5 mg

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