Veal Scaloppine Monte Cenci with Braised Artichokes
Instructions:
- Braised Artichokes
- 1 pound veal scaloppine, divided into 12 pieces and pounded until thin (450 g)
- Salt and freshly ground black pepper
- Flour, for dredging
- 3 tablespoons butter (45 g)
- 1 tablespoon extra virgin olive oil
- 1/ 2 cup dry white wine (120 ml)
- Braised Artichokes
- 6 medium artichokes, cleaned, rubbed with lemon, and soaked in cold acidulated water
- 2 1 / 2 tablespoons fresh lemon juice
- 1/ 4 cup extra virgin olive oil (60 ml)
- 3 cloves of garlic, peeled
- Salt and freshly ground black pepper
- Prepare the artichokes as directed at right. Cover to keep warm while you saute the veal.
- Heat a serving platter for the scaloppine in a warm oven.
- Season the scaloppine with salt and pepper and dredge them lightly in flour, shaking off any excess. Melt the butter in the olive oil in a large skillet over moderately high heat. In batches, saute the scaloppine rapidly, turning, until brown on both sides, 3 to 4 minutes. Set the scaloppine aside on a plate as they are cooked.
- Pour in the wine and scrape up the brown bits from the bottom of the pan. Return all the meat to the skillet. Cook until the wine is reduced by about one-third. Transfer the scaloppine to the warm platter, scatter the artichoke slices over the meat, and pour the hot sauce over all.
- Braised Artichokes
- Drain the artichokes and cut each of them in half. Remove the choke with a small spoon and check to be sure that all the tough leaves have been eliminated. Put the lemon juice in a bowl. Cut the artichoke halves lengthwise into thin slices and toss the slices with the lemon juice in the bowl.
- Heat the olive oil in a large skillet, preferably nonstick. Add the garlic and cook slowly over low heat until the garlic is light brown; then discard the garlic.
- Add the artichoke slices to the skillet. Cook over low heat, stirring every now and then, for 20 to 25 minutes, or until they are tender but firm. Season with salt and pepper to taste.