Veal chop with artichokes and new potatoes


by: Sierra Bake

This is best done with veal stock, but if you don't have any made, use chicken er vegetable stock instead. If you prefer, you can use pork chops. Wrap each one in 2 slices of pancetta, then put into the even for at least 6 minutes, or until the juices run clear when you pierce the meat.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

8 new potatoes

8 baby artichokes

1/3 cup white wine

1/3 cup white wine vinegar

1 tablespoon sea salt

2 tablespoons sunflower or vegetable oil

4 large veal chops

4 tablespoons extra virgin olive oil

1 clove garlic (chopped)

1/2 wineglass of white wine

3/4 cup Veal stock (or use vegetable or chicken stock)

2 tablespoons unsalted butter (plus a little more for dotting the chops)

handful of chopped parsley

salt and pepper

Nutrition Facts
Veal chop with artichokes and new potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 1071

  • Total Fat: 47.8 g
  •     Saturated Fat: 15.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 194.7 mg
  • Sodium: 2384.9 mg
  • Total Carbs: 97 g
  •     Dietary Fiber: 24.6 g
  •     Sugars: 8.2 g
  • Protein: 59.9 g

how is this calculated?

Download Nutrition Facts Widget Code

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