Veal Sweetbreads Piccata With Artichokes Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
• Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
• Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
• Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

Steps:

• Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
• Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
• Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
• In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
• Remove from heat, sprinkle with parsley and serve.

Steps:

• Fill a large bowl with water. Cut 2 of the lemons in half, squeeze the lemon into the water, and drop the lemon halves into the water.
• Remove the outer leaves from the artichokes until you are left with only the light green centers. Cut off and discard the tough stem ends of the artichokes, leaving as much as 1 or 2 inches of stem attached. Using a vegetable peeler or a small sharp knife, shave the artichoke stems, revealing the light green inner stems. Cut 1/2 inch to 3/4 inch off the tip ends of the artichoke leaves so they have flat tops and discard all of the trimmed leaves and bits. Place the trimmed artichokes in the lemon water as you finish them. (You can prepare the artichokes to this point up to a day in advance. Leave them in the lemon-water until you're ready to braise them.)
• Pour 1/4 cup of the olive oil into a large sauté pan; add the onion and garlic, season with salt, and cook over high heat for about 2 minutes, until the onion just begins to soften. Add the artichokes and season with salt. Turn off the heat. Pour in enough olive oil to cover the artichokes; the amount will vary depending on the size of the pan you're cooking them in. Squeeze the remaining lemon into the pan with the artichokes and drop the squeezed halves into the olive oil. Add the rosemary sprigs. Place a large paper coffee filter or a piece of cheesecloth on top of the artichokes and pat it down to saturate the paper or cloth with the oil so that it rests directly on the surface of the oil to help keep the artichokes submerged. Turn the heat on high to heat the oil until it begins to boil just around the edges of the pot; you don't want the oil at a rolling boil. Reduce the heat to low and cook the artichokes without tending them for 25 to 35 minutes, until they are just barely tender when pierced with a small, sharp knife; they will continue gently cooking as they sit in the oil, making them very tender and buttery. Remove the pot from the heat, remove and discard the coffee filter or cheesecloth, and let the artichokes cool in the oil to room temperature. Drain the artichokes in a colander, reserving the oil. Remove and discard the onion, garlic, and lemon. Store the artichokes in the oil and transfer them to an airtight container and refrigerate for up to one week. Bring the artichokes to room temperature and drain before using them.

Steps:

• In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
• salt and pepper.
• Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
• In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
• lemon juice.
• Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
• Remove cutlets to serving platter; keep warm.
• Repeat with remaining cutlets.
• In same skillet with drippings and brown particles, stir in whipping cream.
• Add remaining ingredients, except parsley.
• Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
• Stir in parsley.
• Serve over cutlets.