recipe of the month

Escalopes of veal with artichokes

Serves 4


  • 1 can artichoke hearts
  • juice of 1lemon
  • 2 tbs olive oil
  • 1 tbs butter
  • 800 g veal escalopes
  • salt and freshly ground pepper
  • ¼ cup dry white wine
  • 1 tbs chopped parsley
  • ¼ cup pouring cream


  1. Heat the oil and butter in a large pan.
  2. Add the veal and brown gently over moderate heat for about 10 minutes.
  3. Add the artichokes, season with salt and pepper and sprinkle the wine over all.
  4. As soon as all the wine has evaporated, stir in the parsley and cream.
  5. Cover and reduce the heat to low. Continue cooking for about 15 minutes.
  6. Transfer the escalopes to a serving dish.
  7. Arrange the artichokes on the dish and coat with the sauce. Serve immediately.



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