Source: dLife

Artichokes and tender veal cutlets in a fresh lemon and tarragon sauce.

Servings

12 oz fresh artichokes , total of 8 artichokes, trimmed
1 lb Veal, loin chop, raw
2 tsp fresh lemon peel
1 tbsp fresh lemon juice
2 tsp olive oil
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper , ground
2 medium shallots , sliced thin
1 cup low fat unsalted chicken broth
1 tbsp white all purpose flour
1 tsp fresh tarragon , minced

1 In medium skillet, bring 1/2" inch of water to boil over medium high.
2 Add artichokes, cover, and reduce heat to medium low. Cook until fork tender, about 12 minutes. Place in strainer, drain, and let cool.
3 When artichokes are cool enough to handle, cut each into quarters lengthwise.
4 Pound veal cutlets, with meat mallet, to 1/8" thickness.
5 Return skillet to cooktop and heat 1 teaspoon of oil over medium high. Add half of veal cutlets, sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
6 Cook 2 minutes, or until no longer pink. Turn once during cooking. Transfer to plate and keep warm.
7 Repeat Step #5 with remaining veal cutlets. Transfer to plate and keep warm.
8 Return skillet to cooktop. Add shallots and 1/2 cup of water. Cook over medium heat for 1 minute.
9 In small cup, whisk broth and flour. After shallots have cooked for 1 minute, raise heat to medium high and add broth mixture and lemon peel. Boil until slightly thick, about 1 minute.
10 Stir in the artichokes, tarragon, and lemon juice and cook to heat thoroughly.