• 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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