tagAlt.Veal Strips with Artichokes

Sautéed Veal Strips with Fresh Artichokes

This rustic Italian recipe unites tender veal and seasonal artichokes in a bright, savory sauce—perfect for a quick weeknight dinner or a special occasion.
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    • ( Scored 5 on 1 reviews )

liu pambuffetti:

Veal and Artichokes, is a combination which never fails! Whenever I see artichokes and meat at the restaurant I order it, thinking that artichokes are...

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tagAlt.Veal Strips with Artichokes

Artichokes are at their flavorful peak in late winter, making now the perfect time to spotlight this prized Mediterranean vegetable. Their unique, slightly bitter taste is a harmonious match for the delicate richness of veal, while a splash of freshly squeezed lemon juice brings a vibrant, aromatic brightness to the dish. Choosing high-quality, fresh ingredients—especially the artichokes and lemons—will make a noticeable difference in taste and aroma, creating an authentic Italian culinary experience.

This recipe is a fantastic go-to for anyone who enjoys the pairing of meat and vegetables. It’s quick enough for a weeknight dinner but special enough to impress, requiring just a handful of staple ingredients and simple techniques. The natural affinity between veal and artichokes has made this dish an enduring favorite in Italian kitchens, celebrated for its satisfying flavors and ease of preparation.

If you’re passionate about artichokes, explore even more ways to enjoy them by checking out other creative Italian recipes. Seasonal produce like artichokes not only brings exceptional taste to your meals but also connects you with time-honored culinary traditions. Enjoy making and sharing this classic veal and artichoke sauté, and discover more inspiration for cooking with Italy’s best vegetables year-round.

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Ingredients

for 4 servings

Veal Strips with Artichokes Ingredients

  • Veal cutlets 600 grams
  • Artichokes 4
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed
  • Butter 2 table-spoon
  • White wine 0.5 cup
  • Lemon Zest 1
  • Parsley (Stem) 2
  • All-purpose flour as needed
  • Broth cup
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Artichoke Preparation: Cleaning and Prepping

To protect your hands from discoloration during cleaning, consider wearing disposable gloves. Begin by peeling away the tough outer leaves of each artichoke until you reach the tender, pale inner leaves. With a sharp knife, trim the top portion of the leaves, slicing from the center outward towards the tips, and work your way around the vegetable—avoid cutting directly through the whole bulb to preserve the tender heart.
Next, address the stem: you may remove it entirely or leave a segment of about 5 cm attached. If keeping part of the stem, peel away the fibrous outer layer to reveal the tender core underneath. Slice each artichoke in half lengthwise, then use a spoon, butter knife, or the blunt end of a peeler to scoop out the fuzzy choke from above the heart.
Cut the cleaned halves into quarters, and immediately immerse them in a bowl of cold water mixed with the juice of a lemon. This step prevents the artichokes from oxidizing and turning brown, preserving their vibrant color and fresh flavor.

Step

2

Of 3

Veal Preparation and Cooking

Heat a generous drizzle of extra virgin olive oil in a medium sauté pan over moderate heat. Add whole garlic cloves, sautéing until fragrant and lightly golden, then introduce the prepared artichoke quarters. Sauté for about 5 minutes, allowing them to begin softening. Remove the garlic and set aside.
On a clean surface, slice the veal into long, uniform strips. Dredge the strips in flour, ensuring an even, light coating for a delicate crust. In a separate skillet, heat another splash of olive oil with two tablespoons of butter until foaming. Add the floured veal strips, searing over medium-high heat and turning frequently for even browning.
Deglaze the pan with a splash of quality dry white wine, letting it reduce almost completely to intensify the flavors. Add the sautéed artichokes (with their cooking juices), then season the mixture with salt, freshly ground black pepper, and lemon or ginger zest. Finish with a sprinkle of freshly chopped parsley for color and freshness.

Step

3

Of 3

Final Touches and Serving Suggestions

If you desire a richer sauce, add a ladleful of hot water or vegetable broth to the pan and stir gently. Thanks to the flour and butter already present, the sauce will naturally thicken and bind without the need for additional thickeners.
Taste and adjust the seasoning of the veal, ensuring a well-balanced flavor. Serve immediately while hot, spooning the aromatic pan sauce over the veal and artichokes. Pair with crusty bread or a simple side of seasonal greens for a truly memorable meal.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

l

liu pambuffetti Monday 22nd of February 2021

Yum

Veal and Artichokes, is a combination which never fails! Whenever I see artichokes and meat at the restaurant I order it, thinking that artichokes are hard to handle at home - but this recipe made it so simple!

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