Escalopes of veal with artichokes

The addition of the artichokes adds a delicious twist to this classic dish.

TO DRINK: Klein Optehorst Pinot Noir 2005 has a rich black plum and smoked bacon character that will stand up to the flavour of the artichoke hearts

Escalopes of veal with artichokes

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 80ml olive oil
  • 50ml butter
  • 800g veal escalopes
  • cake flour, for dusting
  • 60ml white wine
  • salt and freshly ground black pepper, to taste
  • 2 x 400g tins artichoke hearts, cut into quarters
  • 30ml fresh flat-leaf parsley, chopped
  • 125ml fresh cream
  • juice of 1 lemon

Instructions

1

Fry the onion and garlic in 30ml of the oil and 20ml of the butter until the onion is translucent, and set aside.

2

Dust the escalopes in the flour.

3

Heat the remaining olive oil and butter in another frying pan over moderate heat. Gently brown the escalopes until cooked, about 10 minutes.

4

Add the wine, seasoning and artichokes. As soon as the wine has evaporated, stir in the parsley, cream and onion mixture.

5

Cook until the cream has thickened, about 10 minutes. Transfer to a serving dish and drizzle with lemon juice. Serve with the potato mould.

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