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
- 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
Fry the onion and garlic in 30ml of the oil and 20ml of the butter until the onion is translucent, and set aside.
Dust the escalopes in the flour.
Heat the remaining olive oil and butter in another frying pan over moderate heat. Gently brown the escalopes until cooked, about 10 minutes.
Add the wine, seasoning and artichokes. As soon as the wine has evaporated, stir in the parsley, cream and onion mixture.
Cook until the cream has thickened, about 10 minutes. Transfer to a serving dish and drizzle with lemon juice. Serve with the potato mould.