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Lemon Tarragon Veal and Artichokes
Source: dLife

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

Rating:
Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 314.2
Total Carbs 12.9 g
Dietary Fiber 4.8 g
Sugars 2.0 g
Total Fat 15.6 g
Saturated Fat 5.9 g
Unsaturated Fat 1.1 g
Potassium 441.6 mg
Protein 31.6 g
Sodium 260.7 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

12 oz  fresh artichokes
1 lb  Veal, loin chop, raw
2 tsp  fresh lemon peel
1 tbsp  fresh lemon juice
2 tsp  olive oil
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 each  medium shallots
1 cup  low fat unsalted chicken broth
1 tbsp  white all purpose flour
1 tsp  fresh tarragon
Directions
  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.

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