Veal Valentino

Or... Scaloppine di Vitello con Cuori di Carciofi

Serves: 4

Ingredients

8-12 baby artichokes
1/4 cup olive oil
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 1/2 pounds fine veal loin or leg cutlets, sliced very thin
3-4 tablespoons of all-purpose flour
1/4 cup butter
2 garlic cloves, minced
1 cup dry white wine
2 lemons, juiced
Salt and pepper, to taste
1 cup Beef broth

Method

  1. Beat the veal with a mallet until flattened into scaloppine - gently, no holes...
  2. Remove the outside leaves of the artichokes until you reach the yellow inner leaves. Remove the choke and cut the artichokes into wedges.
  3. In a skillet, saute the wedges in 2 tablespoons of the olive oil over medium-high heat. Add 2 tablespoons of the parsley and the rest of the herbs and cook for 4-5 minutes, until the artichokes hearts are slightly crispy. Set aside.
  4. Lightly coat the veal scaloppine in flour. In a large skillet over medium heat, saute veal in the remaining olive oil from the skillet. Add the butter, garlic, and artichokes.
  5. Pour in the wine and reduce until the wine evaporates. Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
  6. Pour the sauce lightly and top veal scaloppine with artichokes. Serve immediately.

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