Veal with Artichokes and Wild Mushrooms (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick |
2 teaspoons emeril's essence, recipe follows |
1 tablespoon olive oil |
1 tablespoon minced shallots |
1 tablespoon minced garlic |
2 cups sliced assorted fresh wild mushrooms |
1 cup blanched quartered artichoke hearts |
1/4 cup chopped green onions |
1 teaspoon kosher salt |
6 turns freshly ground black pepper |
1 tablespoon freshly squeezed lemon juice |
1/4 cup dry white wine |
1/4 cup heavy cream |
4 tablespoons (1/2 stick) unsalted butter, in pieces, at room temperature |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Place the veal medallions on a flat surface, sprinkle them on both sides with the Essence, and press the seasoning into the meat evenly.
2. Heat the oil in a large non-reactive skillet over high heat. Add the veal, shallots, garlic, mushrooms, artichoke hearts, green onions, salt, and pepper, and cook, stirring, for about 2 to 3 minutes.
3. Turn the veal, placing it on top of the vegetables. Stir in the lemon juice and the white wine and cook for 1 minute. Remove the veal and set aside. Cook the vegetables for 1 minute. Whisk in the cream and butter and bring to a boil. Return the veal to the skillet for 1 minute and remove from the heat. Remove the veal with tongs. You should have about 2 cups of the sauce and vegetables.
4. To serve, place 2 veal medallions on each of 4 plates and smother with 1/2 cup of the sauce.
5. Emeril's Creole Seasoning (Essence):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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