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1
Preheat the oven to 400 degrees F.
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2
Bring a large pot of salted water to boil.
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3
Have a bowl filled with ice water ready.
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4
Trim the tough outer leaves and base from the artichokes.
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5
Place them in boiling water for about 10 minutes, until tender.
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6
Remove from the water and place them in bowl of ice water.
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7
Cut artichokes in 1/4 or 1/8ths and set aside.
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8
Place pearl onions in boiling water and blanch them for 3 minutes.
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9
Refresh them in ice water and set aside.
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10
Put shelled fava beans in boiling water for 1 minute.
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11
Remove them from boiling water and place them in ice water.
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12
Slip skins off the fava beans and set aside.
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13
Place shelled English peas in boiling water for 30 seconds.
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14
Remove them from boiling water and place them in ice water.
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15
When cold, remove from water and set aside.
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16
Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash.
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17
Remember to just blanch them until tender.
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18
Place scrubbed fingerling potatoes on baking sheet.
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19
Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil.
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20
Place in oven and roast for 20 minutes.
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21
Remove from the oven and allow to cool.
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22
The potatoes should still be quite firm.
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23
Cut them into 1/2-inch dice and set aside.
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24
Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat.
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25
Season the veal chop on both sides with salt and pepper.
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26
Add olive oil to the pan and heat.
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27
Place the veal in the pan and cook over medium heat for 4 minutes.
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28
Turn the chop over and continue cooking on the other side for 4 more minutes.
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29
The meat should be well browned.
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30
Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan.
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31
Place the thyme and sage sprigs on top of the veal and place in the preheated oven.
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32
Roast the veal and vegetables for 12 minutes.
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33
Using a kitchen towel or oven mitt, remove the pan from the oven.
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34
Remove the veal from the pan and place it on a cutting board.
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35
Allow the veal to rest for 10 minutes before slicing.
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36
Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute.
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37
Add the Madeira and the stock.
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38
Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash.
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39
Add the butter (cut in small pieces) to the pan.
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40
Swirl the pan to incorporate the butter.
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41
Spoon the vegetables and sauce onto 2 warm dinner plates.
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42
Slice the veal and lay it over the vegetables.
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43
Serve and enjoy.
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44
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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45
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
