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.