Roasted Veal Chops With Artichokes Recipe

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.

Roasted Veal Chops With Artichokes Recipe
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  • 4 tablespoons unsalted butter
  • 1 large onion
  • 8 ounces black trumpet mushrooms
  • 1 tablespoon garlic
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon chopped
  • 6 veal chops
  • vegetable oil
  • 3 small globe artichokes
  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.
  4. While the ragout is simmering, place the broiler rack about 4 inches away from the heat source and preheat the broiler.
  5. 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.
  6. Remove from the heat, tent with aluminum foil and let rest.
  7. 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.
  8. Drain on a plate lined with paper towels. Season to taste with salt and pepper.
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