| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 pounds veal scallops (each about 1/8 inch thick)

All-purpose flour seasoned with salt and pepper for dredging veal

2 tablespoons olive oil

4 tablespoons butter

1/4 cup fresh lemon juice

1 cup chicken broth

1 (6-ounce) jar marinated artichoke hearts, drained,

cut lengthwise into 1/4-inch-thick slices

Salt and freshly ground pepper to taste

1. Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over medium-high heat, add veal and sauté until just cooked through, about 1 minute per side. Place cooked veal on platter and keep warm.
2. To the skillet add the lemon juice and broth; simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from heat and mix in remaining 2 tablespoons butter. Season the sauce with salt and pepper. Spoon sauce over veal scallops and serve.

Serves 4.