Veal with Artichokes and Wild Mushrooms
- 8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick
- 2 teaspoons Emeril's Essence, recipe follows
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 2 cups sliced assorted fresh wild mushrooms
- 1 cup blanched quartered artichoke hearts
- 1/4 cup chopped green onions
- 1 teaspoon kosher salt
- 6 turns freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, in pieces, at room temperature
- Emeril's Creole Seasoning (Essence):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Place the veal medallions on a flat surface, sprinkle them on both sides with the Essence, and press the seasoning into the meat evenly.
Heat the oil in a large non-reactive skillet over high heat. Add the veal, shallots, garlic, mushrooms, artichoke hearts, green onions, salt, and pepper, and cook, stirring, for about 2 to 3 minutes.
Turn the veal, placing it on top of the vegetables. Stir in the lemon juice and the white wine and cook for 1 minute. Remove the veal and set aside. Cook the vegetables for 1 minute. Whisk in the cream and butter and bring to a boil. Return the veal to the skillet for 1 minute and remove from the heat. Remove the veal with tongs. You should have about 2 cups of the sauce and vegetables.
To serve, place 2 veal medallions on each of 4 plates and smother with 1/2 cup of the sauce.Emeril's Creole Seasoning (Essence):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, Emeril's New New Orleans Cooking, William Morrow and Company Publishers, 1993