Best Lemon Veal With Artichoke Hearts Recipes

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

Ingredients

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.

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

Ingredients

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