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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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

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1.  Preheat the oven to 465°F.

2.  Cook the potatoes whole and unpeeled in salted water for about 15 to 20 minutes, until slightly undercooked. Take off the heat, leave to cool down in the cooking water and then drain and peel. Cut in half and keep to one side.

3.  Clean the artichokes. Blanch them in the white wine, with the white wine vinegar, 1/4 cup water and the sea salt for 4 to 6 minute, until tender hut still slightly crunchy. Drain and leave to cool.

4.  Get a large saute pan (that will transfer to the oven) medium hot on the burner. Put in the sunflower or vegetable oil, season the veal and put the chops in the pan. Saute until golden on all sides (a couple of minutes on each), making sure you keep the heat up inside the pan; otherwise the meat will steam rather than sear. Take them out of the pan and keep in a warm place.

5.  In the pan in which you have seared the veal, heat 2 tablespoons of the olive oil, then put in the garlic and potatoes and cook until the potatoes are golden and crusty — don't worry if they break up a little. Add the artichokes and toss around for a couple of minutes y until heated through. Add the wine, and allow the alcohol to evaporate. Add the stock and boil for 3 to 4 minutes. Season and turn the heat down.

6.  Dot the chops with butter and put in the oven for about 2 to 3 minutes.

7.  Meanwhile, add the 2 tablespoons butter to the potatoes — the mixture should now he quite soupy. Add the chopped parsley, spoon onto your warmed plates and drizzle with the remaining extra virgin olive oil.

8.  Take the chops from the even, place on top and serve.

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