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      RECIPE TITLE "Escalopes of Veal with Artichokes Recipe"
    Source: Heritage of Italian Cooking,
    courtesy of

    yieldsServes 6 time--- difficultymoderate

    At one time lamb was used for this dish, but gradually the recipe became more refined and now, particularly in the North, escalopes with artichokes are prepared from milk-fed veal. The same method is sometimes used with breast of chicken or slices of turkey. The meat may be served accompanied by some freshly-made buttered tagliatelle or a risotto.


    6 large artichokes
    Juice of 1 lemon
    2 tablespoons extra virgin olive oil
    1 tablespoon butter
    1 3/4 lb veal escalopes
    Salt and freshly ground pepper
    1/4 cup dry white wine
    1 tablespoon chopped parsley
    1/4 cup heavy cream

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    Trim the artichokes, removing the tough leaves and the spiky tips. Cut them into segments, dropping them into a bowl of water acidulated with the lemon juice as you go, to prevent them from darkening.

    Heat the oil and butter in a large skillet. Add the veal and brown gently over moderate heat for about 10 minutes. Add the artichokes, season with salt and pepper and sprinkle the wine over all. As soon as all the wine has evaporated, stir in the parsley and cream. Cover and reduce the heat to low. Continue cooking for about 15 minutes.

    Transfer the escalopes to a serving dish. Arrange the artichokes on the dish and coat with the sauce. Serve immediately.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 416 Fat: 20g Carbohydrates: 29g
    Cholesterol: 134mg Sodium: 626mg Protein: 34g
    Fiber: 9g % Cal. from Fat: 43% % Cal. from Carbs: 28%

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