Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 4 cloves garlic, finely minced

  3. 1/2 cup dry white wine

  4. 1 cup chicken broth

  5. 1 cup heavy cream

  6. 1 teaspoon dried fines herbes or thyme

  7. 1 package (12 to 16 ounces) frozen artichoke hearts, thawed, or canned, drained

  8. Salt and pepper, to taste

  9. 1 1/2 to 2 pounds thin veal scallops

  10. 1/2 teaspoon salt

  11. 1/8 teaspoon pepper

  12. 1/3 cup flour

  13. 2 tablespoons butter

  14. 1 tablespoon olive oil

  15. 1/2 cup fresh grated Parmesan cheese

  16. 2 medium tomatoes, quartered and sliced, or diced

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add garlic and cook, stirring, for 1 minute. Add the wine and chicken broth; increase heat to medium high and simmer until reduced to about 1/4 cup. Add cream, artichokes and herbs; continue cooking until slightly thickened. Taste and add salt and pepper, to taste. Set aside.

  2. Combine the 1/2 teaspoon salt, 1/8 teaspoon of pepper, and flour; dredge veal with the flour mixture, shaking off excess flour.

  3. In a large skillet over medium-high heat, brown the veal for about 1 minute on each side. Add the cream and artichoke mixture, along with cheese and tomatoes. Heat through and serve with hot cooked pasta.

  4. Serves 4 to 6.

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