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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semsem badawy
[email protected]This recipe was a bit too complicated for my taste. I ended up simplifying it by using pre-cooked artichoke hearts and a store-bought sauce. It still turned out pretty good, but I think I'll try a different recipe next time.
Husen Ibrahim
[email protected]I followed the recipe exactly and the dish turned out great! The veal was tender and juicy, and the artichokes were cooked perfectly. The sauce was also very flavorful. I would definitely recommend this recipe to others.
TimmyBrix
[email protected]Good recipe, but I would suggest using a different type of artichoke. The baby artichokes were a bit too bitter for my taste.
Eugenia Garita
[email protected]I'm not a fan of artichokes, but I loved this recipe! The veal cutlets were cooked perfectly and the sauce was amazing. I will definitely make this again, but without the artichokes.
Mohammed Usaam
[email protected]The veal cutlets were a bit dry, but the artichokes were delicious. The sauce was also very good. I'll try again with a different cut of veal.
Nargis Akther
[email protected]Overall, a good recipe. The veal was tender and the sauce was flavorful. However, I found the artichokes to be a bit bland. Next time, I'll try marinating them in olive oil and herbs before cooking.
Md Mushtak
[email protected]Easy to follow recipe that yielded delicious results. The veal cutlets were tender and juicy, and the artichokes were cooked al dente. The sauce was tangy and flavorful. I served it with mashed potatoes and green beans, and it was a hit with my famil
Malik Qurban Anwer
[email protected]Delicious! The veal was cooked perfectly and the artichokes were flavorful. The sauce was also very good, although I added a bit more lemon juice to taste. Overall, a great recipe that I will definitely make again.
Ononto Alim
[email protected]This recipe is a keeper! The veal cutlets were tender and juicy, and the artichokes were sautéed to perfection. The lemon-caper sauce added a bright and tangy flavor that balanced the richness of the veal. I served it with roasted potatoes and aspara
Mahi Writes
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The veal cutlets were cooked to a perfect medium-rare and the artichokes were crispy and flavorful. The sauce was light and tangy, and it complemented the veal and artichokes beautifully
pelicane madotyeni
[email protected]I tried this recipe last night and it turned out amazing! The veal was so tender and the artichokes were cooked perfectly. I loved the tangy flavor of the lemon-caper sauce. It was a bit time-consuming to prepare, but definitely worth the effort.
Zoee rae
[email protected]This veal cutlet recipe with sauteed baby artichokes was a delightful culinary journey. The veal was cooked to perfection, tender and juicy, while the artichokes added a unique and savory flavor. The combination of ingredients created a harmonious an