Recipe courtesy of Mario Batali
Total:
2 hr
Active:
1 hr 30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

To prepare the artichokes: In a large pot combine the juice of 1 lemon and 3 quarts of water and bring to a boil. Pull off the outer layers of deep green leaves from each artichoke and discard. With a paring knife keeping the artichoke intact peel the tough fibrous dark green layer from the stem. Rub each cut with wedges from the remaining lemon. Place the artichoke on its side, cut off the top third, and discard. Place artichokes in the boiling water and cook until tender approximately 10 to 15 minutes. Once cooked place artichokes in an ice bath until completely cooled. Drain and reserve artichokes.

To prepare the veal: Heat a large saute pan with the 3 tablespoons of olive oil. Season each veal chop with salt and pepper. Place chops in hot saute pan and begin to brown. Once brown on 1 side turn over and continue to brown for 1 minute. Add artichokes and let cook for 1 minute. Add whole leaves of triviso and deglaze with the balsamic vinegar. Cook about 1 minute and then add the butter swirling the pan to emulsify. Season with salt and freshly ground black pepper to taste. Serve.

IDEAS YOU'LL LOVE

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Piccata

Recipe courtesy of Anne Burrell

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Glazed Double-Cut Pork Chops

Recipe courtesy of Food Network Kitchen

Smothered Pork Chops

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking