Veal Cutlets With Sauteed Baby Artichokes Recipes

SAUTEED BABY ARTICHOKES

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES

Steps:

• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
• Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
• Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
• Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

BABY ARTICHOKES WITH WARM VINAIGRETTE

Steps:

• Fill a small stockpot with water, and add 2 teaspoons salt and 2 tablespoons olive oil. Cut the lemon in half, squeeze juice into water, and add squeezed halves. Remove tough outer leaves of artichokes, and pare down stems using a vegetable peeler. Add artichokes to acidulated water, cover, and bring to a boil. Reduce to a simmer, and cook until leaves are easily removed and heart is tender when pierced with a knife, 15 to 20 minutes. Drain in a colander, and set aside.
• Place 1 teaspoon olive oil in a small saute pan over medium-low heat, and add the chopped shallot. Saute until translucent, about 2 minutes. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, pepper, and red-wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Serve reserved artichokes with the warm vinaigrette on the side for dipping.

VEAL WITH ARTICHOKES

Steps:

• In a heavy skillet, saute garlic in oil.
• Dust veal with seasoned flour.
• Brown in oil.
• Add tomatoes, sherry, & oregano.
• Stir until mixture is hot.
• Add frozen artichokes.
• Cover & simmer 45-60 minutes.
• Serve with steamed rice.

VEAL STEW WITH SAUTEED ARTICHOKES

Steps:

• In a heavy casserole, soften the shallots in the oil and butter. Remove with a slotted spoon and set aside.
• Lightly dredge the veal pieces with flour. Brown a few pieces at a time in the casserole on all sides, turning with tongs. Set the browned pieces aside in a bowl.
• When the meat has browned, add the white wine and scrape up cooking juices. Return meat to the pan, along with the sage, shallots, salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
• Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically in quarter-inch pieces. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
• Heat the olive and safflower oils in a large skillet. Saute the artichokes until browned and keep them warm. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
• Just before serving the stew, sprinkle the artichokes over the top.

VEAL WITH ARTICHOKES & MUSHROOMS

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.

SAUTEED BABY ARTICHOKES

Steps:

• Rub the cut side of the artichokes with a little of the lemon juice.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.