Ingredients:
400 G Veal Scaloppine
4 Artichokes
50 G Butter
100 G of Cream
1 Clove of Garlic
1 Bush of Parsley
100 G Pitted Black Olives Coelsanus
1 Lemon
1/2 Glass of white wine
3 Spoonful of Olive Oil
Salt
Pepper
Method:
Clean the artichokes, keeping only the tender inside part, then slice them and place them in cold water with the lemon juice. Crush the clove of garlic into a large frying pan with the oil and butter; remove the garlic when browned and then quickly seal the slices of meat; season with salt and pepper and then keep warm. Transfer the artichokes to the frying pan, season, then pour the white wine over them and leave them to cook; leave about one third of the artichokes aside and pass the rest through a vegetable mill. Place in the pan, add the cream and cook for a minute on a low heat; add the olives; add the meat and allow to cook, turning a couple of times; sprinkle with chopped parsley and remove from the heat. Serve the escalopes covered with the cream of artichokes and garnished with the sliced artichokes that were kept aside.
