VEAL CHOPS WITH BABY ARTICHOKE AND SHALLOTS

The veal chops with baby artichoke and shallots is loaded with perfect ingredients. It also contains appetizing flavorings and elements that truly match to your picky food cravings. Preparing this dish is extremely fast and simple with the help of its cooking instructions.

Serves :

Preparation Time :

45 minutes

Cooking Time :

1 hour

Preparation Method :

Trim any excess fat from the edges, finely chop half the tarragon leaves and combine with the garlic, salt, and pepper.
Rub the seasoning mixture into both sides of the chops. Keep covered, at room temperature for at least 20 minutes.
Prepare the artichokes. Set the stem side down, in a steamer basket within a pan containing at least 2-3 inchs of boiling water.
Cover and steam until the bases are tender for about 20 minutes. Cool slightly and when cool enough to handle cut them gently into half lengthwise.
Assemble the artichokes and shallots cut side up on a platter or cutting board. Brush the cut sides with olive oil and season with salt and pepper.
Preheat a grill pan over medium heat until very hot.
Place the chops in the center of the pan and place the artichokes and shallots cut side down around the edges.
Brush the tops of the artichokes and shallots with a little more olive oil and season with a little more salt and pepper.
Cook for 5 minutes then turn the chops, artichokes, and shallots over.
Cook for an additional 5 minutes or until the centers of the chop spring back when pressed. Serve immediately.