VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES
Categories Tomato Sauté Low/No Sugar Lemon Basil Veal Artichoke Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
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.
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Sheraz Baloch
[email protected]I followed the recipe exactly and the dish was a disaster. The veal cutlets were overcooked and the artichokes were undercooked.
Ayeshe Lyauvika Embundile
[email protected]This was a really easy dish to make and it turned out great. I would definitely recommend it to others.
Victor Nthakomwa
[email protected]I'm not a huge fan of artichokes, but I thought this dish was great. The veal cutlets were cooked perfectly.
Legit Legend
[email protected]The veal cutlets were a bit tough, but the artichokes were delicious.
SHIFUL SHIFUL ISLUM
[email protected]This dish was absolutely delicious! The veal cutlets were cooked perfectly and the sauteed baby artichokes were a great addition. I will definitely be making this again.