The soft veal chops, earthy black trumpet mushrooms, and tender artichoke hearts in this elegant dish make for a delicious and beautiful meal.
Ingredients: 4 veal chops. 8 ounces black trumpet mushrooms, cleaned and sliced. 2 cups artichoke hearts, quartered. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup white wine. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Warm the oven up to 190C 375F. On both sides, season the veal chops with salt and pepper. Warm up the olive oil in a big skillet that can go in the oven over medium-high heat. Grill the chops of veal for three to four minutes on each side, or until they turn golden brown. Take the veal chops out of the pan and set them aside. Put garlic in the same pan and cook it until it smells good. Put artichoke hearts and black trumpet mushrooms in the pan and cook until the mushrooms are soft. Add white wine to the pan and scrape the bottom to get rid of any browned bits. Bring the veal chops back to the pan and place them in the middle of the mushrooms and artichokes. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the veal is cooked the way you like it. Take it out of the oven and give it a minute or two to rest. Before serving, sprinkle with fresh parsley.
Prep Time: 15 minutes
Cook Time: 25 minutes
sunelly sims
