Veal escalopes with artichokes and prosciutto
Veal escalopes with artichokes and prosciutto. Photo: WILLIAM MEPPEM
Matching veal with artichokes makes the most of in-season spring produce.
- 1/2 lemon
- 4 globe artichokes
- plain flour, for dusting
- sea salt and freshly ground black pepper
- 8 thin slices veal tenderloin (about 120g each), trimmed of fat
- 120ml olive oil
- 3 cloves garlic, finely chopped
- 170ml white wine
- 8 thin slices prosciutto
- 1 sprig fresh tarragon, roughly chopped
Squeeze the lemon into a bowl of cold water.
Trim the artichokes of their tough outer leaves, and trim the stems, leaving 3cm attached.
Using a peeler or a small knife, remove the tough green outer layer of the stem.
Cut the artichokes in half lengthways and scrape out the choke (the furry centre).
Drop them in the lemon water to stop discolouration.
Drain and pat dry with paper towels.
In a small bowl, place some flour, and season with salt and pepper.
Dust each piece of veal with seasoned flour, and set aside.
Heat half the olive oil in a saucepan. Add the artichokes, garlic and a little salt and pepper.
Sauté for about 5 minutes or until the garlic is fragrant and the artichokes have browned.
Add 2/3 cup water, bring to a simmer, cover and cook for about 10 minutes or until the artichokes are soft and the liquid has almost evaporated. Set aside.
In a non-stick pan, heat some olive oil on medium heat and pan-fry the veal for 1-2 minutes on each side until browned.
You will need to do this in batches. When you have cooked the last piece of veal, set them aside in a low oven to keep warm.
Add the wine to the pan to deglaze it. Add the prosciutto and tarragon and simmer for 1-2 minutes to just wilt the prosciutto.
Add the artichokes and a few tablespoons of water, to create a sauce. Check the seasoning.
Let it bubble for up to 30 seconds, then serve immediately over the veal - on 4 individual plates or 1 large platter.
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