Artichokes with Veal and White Vinegar
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Artichokes with Veal and White Vinegar
Ingredients
- Artichoke bottoms - 7.1 oz
- Veal - 7.1 oz
- Champagne Vinegar - 1 fl oz
- Dry White Wine - 3 fl oz
- Thyme - 1 sprig
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Remove the tough tips of the artichoke leaves by cutting them in a circle, peel the stem from the top tough layer, and carve out the center — a neat cup should remain from the flower.
Step 2
Slice the veal as thinly as possible and marinate it in vinegar, oil, and thyme leaves.
Step 3
Cut the cleaned artichokes into thin slices lengthwise, sauté them in heated oil, and set aside on a plate.
Step 4
Then quickly sauté the veal, and afterwards combine the meat and artichokes, simmering them in wine. Do not aim to evaporate all the liquid — serve them with the resulting sauce, which will be very pleasant to scoop up with bread.
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