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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 1/2 pounds veal --
scallops, each 1/8 inch
soy flour
seasoned with salt and
pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted
3 tablespoons fresh lemon
3/4 cup chicken broth
6 ounces marinated
artichoke hearts --
drained, rinsed well, and
cut lengthwise into
1/4-inch-thick slices

How To Prepare: Dredge the veal in the flour,
shaking off the excess. In a
large heavy skillet heat the
oil and 2 tablespoons of the
butter over moderately high
heat until the foam
subsides, in the fat sautŽ
the veal in batches for 45
seconds on each side, or
until it is golden,
transferring it as it is
cooked to a heated platter,
and keep it warm. To the
skillet add the lemon juice
and the broth and simmer
the mixture, stirring and
scraping up the brown bits,
for 2 minutes. Strain the
mixture through a fine sieve
into a small saucepan, add
the artichokes, and simmer
the sauce for 2 minutes.
Remove the pan from the
heat, swirl in the remaining
1 tablespoon butter, and
season the sauce with salt
and pepper. Divide the veal
among 4 heated plates and
nap it with the sauce.

I got this recipe from
Epicurious.com. It's a
recipe from Gourmet
Magazine. It's delicious!
Truly restaurant quality!
Carbs per serving - include all nutritional information if known: 17g carbs total
Effort (Easy, Average, Difficult): Easy

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