Rosemary And Garlic Veal Chops With Grilled Artichokes Recipe
Servings: 8
Ingredients
- 1/4 c. extra virgin olive oil
- 2 Tbsp. finely-minced fresh rosemary
- 3 x garlic cloves finely minced
- 1 tsp finely-minced lemon zest
- 4 x veal chops, 1" thick - (12 ounce ea)
- 1 lb fresh shiitake mushrooms stems removed
- 1 x yellow onion cut crosswise
- Â Â into 1/2" thick slices
- 3 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x plum tomatoes seeded, and
- Â Â cut into 1/2" dice
- 2 x yellow tomatoes seeded, and
- Â Â cut into 1/2" dice
- 1 Tbsp. minced fresh thyme
- 2 Tbsp. sherry vinegar
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. extra virgin olive oil
- 1/4 c. white wine vinegar
- 1/2 c. dry white wine
- 4 x garlic cloves thinly sliced
- 8 x artichokes quartered, choke
- Â Â removed, placed in acidulated water
- 2 Tbsp. fresh parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add in the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hrs or possibly up to 8 hrs. Preheat grill.
- Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once till the centers are slightly pink, (registers 150 degrees internal temperature), about 15 to 17 min.
- Grilled Mushroom Relish: Brush mushrooms and onions with extra virgin olive oil and season with salt and pepper to taste. Grill each for 10 to 15 min, turning occasionally till just cooked through.
- Remove from the grill and cut into 1/2-inch pcs. Place in a bowl with the tomatoes and thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the extra virgin olive oil, vinegar, wine, and garlic in a large saute/fry pan and place on the side burner of the grill and bring to a simmer.
- Drain the artichokes and add in, cut-side down in a single layer in the pan. Bring the mix to a boil, reduce the heat and cover the pan. Cook till barely tender, about 12 min.
- Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 min till lightly golden on both sides.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 256 | 87% |
| Total Fat 29.03g | 36% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 242mg | 7% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.18g | 1% |
| Protein 1.17g | 2% |
