- 1 lb veal scaloppine
- 4 tablespoons extra virgin olive oil
- ½ cup white wine
- 2 tablespoons all-purpose flour
- 4 artichokes
- 1 lemon
- 1 clove of garlic
- 1 tablespoon minced parsley
- salt and pepper
30 minutes preparation + 5 minutes cooking
Carefully clean the artichokes; remove the stem and tough outer leaves. Set the stems aside.
To keep the artichokes from turning brown, rub with lemon juice and place them in a bowl of cold water and lemon juice.
Cut off the tips of the artichokes, leaving the heart and tender inner leaves.
Cut them in half and remove the fuzzy choke.
Peel and trim the stems of the artichokes.
Thinly slice artichokes and stems: return to the lemon water.
Then, heat the extra virgin olive oil and garlic in a frying pan. Add the artichokes and cook for about ten minutes.
In the meanwhile, flatten the veal scaloppine with a meat pounder then make small cuts around the edges so that the meat doesn’t curl up during cooking.
When the artichokes are ready, season with salt, pepper and parsley. Remove the garlic and set artichokes aside.
Flour the veal scaloppine and cook in a skillet with a tablespoon of oil.
Season with salt and pepper and add white wine.
Let the wine evaporate and add the artichokes.
Let it cook a couple of minutes and the dish is ready.
Serve the scaloppine with artichokes and a grinding of fresh black pepper: buon appetito!
The artichoke is a plant originally from the Mediterranean area. Botanists believe that artichokes derive from wild cardoons and that they have been cultivated since before the time of the Etruscans. The flowers of the artichoke plant were loved by both the Romans and the Greeks, the later of whom believed that they were of a gift of the gods. It is important to point out, however, that the artichokes grown in ancient times were quite different than the varieties available today. In the 15th century, artichokes were planted in southern Italy for this first time and were similar to the modern varieties. It is believed that artichokes started out in Sicily and then spread throughout Europe. In 1466, artichokes were served to Catherine de’Medici who introduced them to her husband King Henry II of France. After reaching France, the artichoke then spread to England, Spain and finally to America.
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