ezRecipe-Zee: Cooking Recipe: How to make Veal Cutlets With Sauteed Baby Artichokes

Veal Cutlets With Sauteed Baby Artichokes

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 6, 2008
Calories:	85
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

1/4   cup           fresh lemon juice
12                  baby artichokes
1/4   cup           olive oil
2     large         garlic cloves
6     large         ripe plum tomatoes
1/2   teaspoon      dried crushed red pepper
1/2   cup           fresh basil leaves
1     teaspoon      grated lemon peel
6                   veal cutlets abt 1/4" to 1/3" thk -
2     tablespoons   butter - (1/4 stick)
3     tablespoons   chopped fresh parsley

Directions: one line for each direction. When saved the lines will be numbered.

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 saut� until fragrant, about 1 minute. Add artichokes and saut� 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.
This recipe yields 6 servings.
Comments: No�l McAlpine of Dallas, Texas, writes: "When I was in Florence for a business conference, I had the pleasure of dining at Trattoria Garga. I really enjoyed the scaloppine al carciofi (veal cutlets with artichokes) and would like to add the recipe to my collection."

Notes:
Recipe from the R.S.V.P. column - Trattoria Garga, Florence, Italy

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 85

Calories from Fat 92.6%

Total Fat

Cholesterol

0mg

Sodium

1mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Vegetable

Rating: ()

Added On: May 6, 2008

* Bon App�tit, April 2003