Roasted Veal Chops with Artichokes Recipe

May 22, 2011 2:00 pm

Veal with seasonal vegetables and a touch of cream

Artichokes are in season and the perfect place to put them to use is in this awesome recipe from Chef Laurent Tourondel.

The other co-star to the veal here is black trumpet mushrooms, also referred to as Horns of Plenty, which have a trumpet or horn-shaped appearance. These mushrooms are particularly delicious and have a buttery flavor and chewy, almost meaty texture. I love to eat them simply sautéed with butter and garlic or, as here, paired with artichokes and cream.

Veal chops combine with black trumpet mushrooms and artichokes for an impressive combination of flavors and textures
Veal chops combine with black trumpet mushrooms and artichokes for an impressive combination of flavors and textures
 
Servings: 6 servings

Ingredients

Black Trumpet Ragout
4 tablespoons unsalted butter
1 large onion, cut into medium dice
8 ounces black trumpet mushrooms, trimmed and cleaned
1 tablespoon garlic, finely chopped
1 cup dry white wine
2 cups heavy cream
1 tablespoon chopped, fresh parsley
Veal Chops
6 veal chops, bone-in, frenched and clean, 14 ounces each
Artichokes
vegetable oil, for frying
3 small globe artichokes, trimmed and cut into 6 wedges each
Directions: 

For the Black Trumpet Ragout:

  1. Melt 2 tablespoons of the butter in a medium sauté pan over medium-low heat. Once the butter begins to foam, add the onion and sauté until well caramelized, about 10 minutes.
  2. While the onions are caramelizing, heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of butter and sauté the mushrooms until tender and golden brown, about 5 minutes. Add the garlic and cook for 2 minutes.
  3. Add the caramelized onion and deglaze with the wine. Continue cooking until the wine has reduced to just a tablespoon of liquid, about 5 minutes. Add the cream and bring to a boil. Reduce the heat to low and simmer until the cream is very thick, about 8 minutes. Add the parsley and season to taste with salt and pepper.

For the Veal Chops:

  1. While the ragout is simmering, place the broiler rack about 4 inches away from the heat source and preheat the broiler.
  2. Season the veal chops with salt and pepper. Broil the chops until they are pink when cut in the center, about 7 minutes per side for medium-rare doneness. To check for doneness, make a small cut near the bone or insert an instant-read thermometer in the thickest part of the meat. The temperature should be 140˚F to 150˚F.
  3. Remove from the heat, tent with aluminum foil and let rest.

For the Artichokes:

  1. Fill a deep heavy saucepan or deep fryer with 3 inches of vegetable oil. Heat the oil to 300˚F. Blanch the artichokes in the oil until the leaves are golden brown and the artichokes are tender when pierced with a knife, about 5 minutes.
  2. Drain on a plate lined with paper towels. Season to taste with salt and pepper.

To serve:

Arrange the veal chops on 6 serving plates. Spoon the ragout evenly over the veal chops and top each with 3 pieces of artichoke. Serve immediately.

Wine suggestion:

Serve this dish with a classic American Chardonnay that is full and crisp with notes of baked apples, stony minerals, and fresh acidity, such as Chardonnay, Hanzell, 2005, Sonoma County, California.

Level of Difficulty: 
Easy
Prep Time: 
20 minutes
Cooking Time: 
30 minutes
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