Veal Cutlets With Sauteed Baby Artichokes Food

SAUTEED BABY ARTICHOKES

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES

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.

SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE

Steps:

• Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

VEAL MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.
• Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
• Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!

VEAL STEW WITH SAUTEED ARTICHOKES

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.

VEAL WITH ARTICHOKES & MUSHROOMS

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.

SAUTEED BABY ARTICHOKES

Steps:

• Rub the cut side of the artichokes with a little of the lemon juice.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.

VEAL WITH ARTICHOKES

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.