Veal with Artichokes and Wild Mushrooms Recipe

Name: Veal with Artichokes and Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick; 2 teaspoons Emeril's Essence, recipe follows; 1 tablespoon olive oil; 1 tablespoon minced shallots; 1 tablespoon minced garlic; 2 cups sliced assorted fresh wild mushrooms; 1 cup blanched quartered artichoke hearts; 1/4 cup chopped green onions; 1 teaspoon kosher salt; 6 turns freshly ground black pepper; 1 tablespoon freshly squeezed lemon juice; 1/4 cup dry white wine; 1/4 cup heavy cream; 4 tablespoons (1/2 stick) unsalted butter, in pieces, at room temperature; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick
2 teaspoons Emeril's Essence, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 tablespoon minced garlic
2 cups sliced assorted fresh wild mushrooms
1 cup blanched quartered artichoke hearts
1/4 cup chopped green onions
1 teaspoon kosher salt
6 turns freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup dry white wine
1/4 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, in pieces, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Place the veal medallions on a flat surface, sprinkle them on both sides with the Essence, and press the seasoning into the meat evenly.
2
Heat the oil in a large non-reactive skillet over high heat.
3
Add the veal, shallots, garlic, mushrooms, artichoke hearts, green onions, salt, and pepper, and cook, stirring, for about 2 to 3 minutes.
4
Turn the veal, placing it on top of the vegetables.
5
Stir in the lemon juice and the white wine and cook for 1 minute.
6
Remove the veal and set aside.
7
Cook the vegetables for 1 minute.
8
Whisk in the cream and butter and bring to a boil.
9
Return the veal to the skillet for 1 minute and remove from the heat.
10
Remove the veal with tongs.
11
You should have about 2 cups of the sauce and vegetables.
12
To serve, place 2 veal medallions on each of 4 plates and smother with 1/2 cup of the sauce.
13
Combine all ingredients thoroughly and store in an airtight jar or container.
14
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick, 2 teaspoons Emeril's Essence, recipe follows, 1 tablespoon olive oil, 1 tablespoon minced shallots, and more.

Yes, Veal with Artichokes and Wild Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal with Artichokes and Wild Mushrooms

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