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.
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
- 6 veal chops, bone-in, frenched and clean, 14 ounces each
- vegetable oil, for frying
- 3 small globe artichokes, trimmed and cut into 6 wedges each
For the Black Trumpet Ragout:
- 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.
- 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.
- 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:
- While the ragout is simmering, place the broiler rack about 4 inches away from the heat source and preheat the broiler.
- 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.
- Remove from the heat, tent with aluminum foil and let rest.
For the Artichokes:
- 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.
- Drain on a plate lined with paper towels. Season to taste with salt and pepper.
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.
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.