Best 9 Veal With Artichokes Recipes

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Tantalize your taste buds with a culinary journey to the heart of Italian cuisine with our exquisite Veal with Artichokes dish. This delectable recipe combines the tender texture of veal with the earthy flavors of artichokes, creating a harmonious symphony of flavors. Embark on a culinary adventure as we delve into the nuances of this classic Italian dish.

In this comprehensive guide, we present you with three variations of Veal with Artichokes, each offering a unique twist on this beloved dish:

1. **Veal with Artichokes and Lemon:** Experience the vibrant flavors of lemon as it dances with the savory notes of veal and artichokes. This recipe promises a refreshing and zesty culinary experience.

2. **Veal with Artichokes and White Wine:** Immerse yourself in the richness of white wine as it enhances the natural flavors of veal and artichokes. This variation offers a sophisticated and elegant taste experience.

3. **Veal with Artichokes and Tomatoes:** Indulge in the vibrant colors and flavors of tomatoes as they complement the tender veal and artichokes. This recipe brings a touch of rustic charm to your dining table.

Prepare to tantalize your palate with these exceptional Veal with Artichokes recipes. Whether you prefer the bright acidity of lemon, the subtle elegance of white wine, or the vibrant zest of tomatoes, these variations offer a culinary journey that will leave you craving for more.

Let's cook with our recipes!

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

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

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.

VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE



Veal With Artichoke, Black Olive And Mushroom Saute image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 7

1 1/2 teaspoons olive oil
8 large white mushrooms, thinly sliced
1 13 3/4-ounce can of artichoke hearts, well drained and thinly sliced
1/2 cup pitted imported black olives, coarsely chopped
Kosher salt and freshly ground pepper to taste
8 2-ounce pieces of veal leg, pounded thin
1/4 cup all-purpose flour

Steps:

  • Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
  • Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 2 grams

VEAL LOIN WITH ARTICHOKES AND SPINACH WITH PAPRIKA SAUCE



Veal Loin With Artichokes And Spinach With Paprika Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 17

2 teaspoons olive oil
2 shallots, peeled and minced
1 small onion, peeled and minced
1/2 red bell pepper, stemmed, cored, deribbed and minced
Large pinch paprika
2 cups chicken broth, homemade or low-sodium canned
6 tablespoons plain nonfat yogurt
Freshly ground pepper to taste
4 artichoke hearts
2 teaspoons lemon juice
2 teaspoons olive oil
2 shallots, peeled and minced
4 ounces mushrooms, sliced
6 cups stemmed spinach
2 tablespoons dry bread crumbs
Salt and freshly ground pepper to taste
1 pound boneless leg of veal, cut into 8 2-ounce medallions

Steps:

  • To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
  • Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
  • Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
  • Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1110 milligrams, Sugar 11 grams

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 20

4 to 5 sprigs flat-leaf parsley
2 sprigs thyme
2 dried bay leaves
1 garlic clove, crushed and peeled
1 small onion, thickly sliced
1 medium carrot, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
1 pound fresh fava beans, shelled (to yield 1 cup)
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
1 teaspoon coarse salt
3 large fresh artichoke hearts, each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the beans with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichoke hearts to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 25 minutes more, adding peas during the last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a veloute by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the veloute (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the veloute in the pan.)
  • Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Add lemon juice. Serve garnished with dill and parsley.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Categories     Sauce     Bean     Stew     Veal     Artichoke     Pea     Spring     Simmer     Boil

Yield Serves 4

Number Of Ingredients 26

For sachet d'epice
3 sprigs flat-leaf parsley
2 sprigs thyme
1 dried bay leaf
1 garlic clove, crushed and peeled
1 small onion, peeled and thinly sliced
1 medium carrot, sliced 1 inch thick
1 medium celery stalk, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
For stew
1 pound fresh fava beans, shelled (to yield 1 cup)
Coarse salt
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
3 large fresh artichoke hearts, prepared as directed on page 296, and each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
For sauce
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
For serving
Coarse salt and freshly ground pepper
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
  • Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
  • Ingredients
  • This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
  • BLANQUETTE DE VEAU
  • Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

VEAL SWEETBREADS PICCATA WITH ARTICHOKES



Veal Sweetbreads Piccata with Artichokes image

Categories     Sauce     Veal     Artichoke     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 28

for preparing the sweetbreads
2 pounds veal sweetbreads
2 1/2 cups whole milk, plus more as needed
1/4 cup extra-virgin olive oil
1/2 large or 1 small yellow onion, cut into 1-inch pieces
1 fennel bulb, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
Kosher salt
2 cups dry white wine
1/4 cup champagne vinegar
1 tablespoon whole black peppercorns
for finishing and serving the sweetbreads
12 Braised Artichokes (page 70)
Kosher salt
Freshly ground black pepper
1/2 cup grapeseed oil or another neutral-flavored oil, such as canola
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced
1 cup dry white wine
20 whole caperberries
2 teaspoons red pepper flakes
2 teaspoons sugar
1 cup Basic Chicken Stock (page 27)
1/4 cup (1/2 stick) unsalted butter
Juice of 2 lemons
1/4 cup thinly sliced fresh Italian parsley leaves
Sautéed Cavolo Nero (page 260)
Zested strips of 1 lemon

Steps:

  • To prepare the sweetbreads, place them in a nonreactive baking dish or large bowl and pour the milk over them, adding more if necessary to cover. Cover the dish with plastic wrap and place the sweetbreads in the refrigerator to soak overnight. Drain the sweetbreads and discard the milk. Rinse the sweetbreads under cool water and pat them dry with paper towels.
  • Heat the olive oil in a large saucepan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion, fennel, and celery, and season with salt and sauté, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Increase the heat to high, add the wine, vinegar, and peppercorns, and bring the liquid to a boil and boil until it reduces by half, about 15 minutes. Add the sweetbreads and add enough water to just cover. Place a large paper coffee filter or a piece of cheesecloth on the surface to keep the sweetbreads submerged and heat until you see the first few bubbles start to rise up from the surface. Reduce the heat to medium and simmer until an instant-read thermometer inserted into one of the sweetbreads registers 120°F to 125°F, removing the smaller sweetbreads from the liquid to the colander as they become done, 5 to 10 minutes.
  • Meanwhile, fill a large bowl with ice water and place a colander in the sink. Place a wire cooling rack inside a baking sheet. Plunge the sweetbreads in the ice water for 1 minute to cool completely. Lift the sweetbreads out of the ice water, pat dry with paper towels, and place them on the wire rack. Cover the baking sheet with plastic wrap and place a heavy baking dish on top of the sweetbreads and a bag of beans or a can of tomatoes on the dish to weigh it down. Place the weighted sweetbreads in the refrigerator for 1 to 2 hours.
  • To finish and serve the sweetbreads, adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Cut the artichokes in half crosswise at the stem. Thinly slice the stems lengthwise and place them in a bowl. Break apart the artichoke leaves to separate them and drop them into the bowl.
  • Remove the weights and the plastic wrap from the sweetbreads and discard the plastic. Use a small, sharp knife to cut away and discard any knotty pieces or silver skin from the sweetbreads. Cut the sweetbreads into 2- to 3-inch segments. Pat the sweetbreads dry with paper towels and season all over with salt and pepper.
  • Heat the grapeseed oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Sear the sweetbreads in the oil until they are deep brown and crisp all over, about 4 minutes, turning them to cook all sides. Remove the sweetbreads to a baking sheet or a large plate and place them in the oven to heat through, about 3 minutes, while you make the sauce. Wipe the pan out with paper towels and add the olive oil and garlic. Season the garlic with salt and sauté over medium-high heat for 2 to 3 minutes, stirring constantly to prevent it from browning, until it softens slightly and becomes fragrant. Add the wine, caperberries, red pepper flakes, sugar, and 1 teaspoon of salt, and cook, stirring often, until the liquid has burned off, the garlic is golden brown, and the sugar left in the pan begins to caramelize around the sides, about 8 minutes. Add the chicken stock, increase the heat to high, and bring it to a boil. Stir in the artichokes and butter, and cook, stirring occasionally, until the liquid reduces by half and the sauce thickens slightly, about 12 minutes. Turn off the heat. Drizzle the lemon juice into the pan, add the parsley, and stir to incorporate into the sauce.
  • Remove the sweetbreads from the oven. Use a slotted spoon to strain the artichoke leaves out of the liquid and spread them out in a circle about 6 inches diameter in the center of four plates, dividing them evenly. From here, building each serving in two layers, place a few leaves of cavolo nero on top of each serving of artichoke leaves. Nestle half of the sweetbreads on top of the cavolo, dividing them evenly, drizzle with half of the sauce, dividing the sauce evenly and leaving the caperberries in the pan. Build the second layer, starting with a few of the cavolo leaves, the remaining sweetbreads, and topped with a drizzle of the sauce, using all of the ingredients in the second layer. Nestle the caperberries and zested strips of lemon around and on top of the sweetbreads, and serve.
  • suggested wine pairing
  • Greco di Tufo (Campania)

VEAL WITH ARTICHOKES



Veal With Artichokes image

Make and share this Veal With Artichokes recipe from Food.com.

Provided by -------

Categories     Veal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
oil
2 lbs veal cutlets
flour, seasoned with
salt & pepper
1 (16 ounce) can tomatoes, drained
1/2 cup sherry wine
1/4 teaspoon oregano
1 (10 ounce) package frozen artichoke hearts

Steps:

  • In a heavy skillet, saute garlic in oil.
  • Dust veal with seasoned flour.
  • Brown in oil.
  • Add tomatoes, sherry, & oregano.
  • Stir until mixture is hot.
  • Add frozen artichokes.
  • Cover & simmer 45-60 minutes.
  • Serve with steamed rice.

VEAL STEW WITH SAUTEED ARTICHOKES



Veal Stew With Sauteed Artichokes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 4-6 servings

Number Of Ingredients 13

4 shallots, finely chopped
2 tablespoons peanut or vegetable oil
1 tablespoon unsalted butter
4 pounds veal stew, in 2-inch cubes
3/4 cup flour
1 cup dry white wine
2 teaspoons sage leaves
Coarse salt and freshly ground pepper to taste
3 pounds baby artichokes
Juice 1/2 lemon
2 tablespoons olive oil
1 tablespoon safflower oil
1 clove garlic, minced (green part removed)

Steps:

  • In a heavy casserole, soften the shallots in the oil and butter. Remove with a slotted spoon and set aside.
  • Lightly dredge the veal pieces with flour. Brown a few pieces at a time in the casserole on all sides, turning with tongs. Set the browned pieces aside in a bowl.
  • When the meat has browned, add the white wine and scrape up cooking juices. Return meat to the pan, along with the sage, shallots, salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
  • Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically in quarter-inch pieces. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
  • Heat the olive and safflower oils in a large skillet. Saute the artichokes until browned and keep them warm. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
  • Just before serving the stew, sprinkle the artichokes over the top.

Nutrition Facts : @context http, Calories 786, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 15 grams, Protein 69 grams, SaturatedFat 11 grams, Sodium 1497 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose high-quality ingredients. Use the best veal you can find, and make sure the artichokes are fresh and tender. If you can find baby artichokes, they are even better.
  • Brown the veal well. This will help to develop its flavor and create a nice crust.
  • Cook the artichokes until they are tender. You can do this by boiling them, steaming them, or roasting them.
  • Use a good white wine. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will help to brighten the flavors of the dish.
  • Add some fresh herbs. Fresh parsley, thyme, or rosemary will add a nice flavor to the dish.
  • Serve the veal with a side of roasted potatoes or rice. This will help to round out the meal.

Conclusion:

Veal with artichokes is a classic Italian dish that is both elegant and delicious. It is perfect for a special occasion dinner or for a romantic meal at home. With its tender veal, flavorful artichokes, and creamy sauce, this dish is sure to impress your guests. So next time you are looking for a special dish to make, give veal with artichokes a try. You won't be disappointed.

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