VEAL ESCALOPES WITH ARTICHOKES & PROSCIUTTO

SERVES 4

I love this served with a simple rocket and parmesan salad, mashed potato or cherry tomatoes and buffalo mozzarella.

½ lemon

4 globe artichokes

plain (all-purpose) flour, for dusting

sea salt and freshly ground black pepper

8 x 120 g (4¼ oz) thin slices veal tenderloin, trimmed

120 ml (4 fl oz) olive oil

3 garlic cloves, finely chopped

170 ml (5½ fl oz/²/₃ cup) white wine

8 thin prosciutto slices

1 tarragon sprig, leaves roughly chopped

Preheat the oven to 150°C (300°F/Gas 2).

Squeeze the lemon into a bowl of cold water. Trim the artichokes of their tough outer leaves and trim the stem, leaving 3 cm (1¼ inches) attached. Use a vegetable peeler or a small knife to remove the tough green outer layer of the stem. Cut the artichokes in half lengthways and scrape out the choke (the furry centre) and discard. Drop the artichoke halves in the lemon water to stop discolouration. Drain and pat dry with paper towel.

Place a little flour in a small bowl and season with salt and pepper. Dust each piece of veal with the seasoned flour and set aside.

Heat half the oil in a saucepan. Add the artichokes, garlic and a little salt and pepper. Sauté for 5 minutes or until the garlic is fragrant and the artichokes are browned. Add 170 ml (5½ fl oz/¹/₃ cup) water, bring to a simmer, cover and cook for 10 minutes or until the artichokes are soft and liquid is almost evaporated. Set aside.

In a non-stick frying pan, heat a little oil over medium heat and pan-fry the veal in batches for 1–2 minutes on each side, or until browned. When you have cooked the last piece of veal, set them aside in the oven to keep warm.

Add the wine to the pan to deglaze. Add the prosciutto and tarragon and simmer for 1–2 minutes to just wilt the prosciutto. Add the artichokes and a few tablespoons of water to create a sauce. Check the seasoning. Let it bubble for up to 30 seconds, then serve immediately over the veal, on four individual plates or one large serving platter.

NOTE: Flattened skinless chicken breast fillet is a good substitute for the veal.