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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Tarragon Veal and Artichokes

Source: dLife

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

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 15.6 Fat, 1.8 Vegetables, 0.0 Fruits, 3.8 Meat, 0.1 Starch,

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

12.0
12 oz fresh artichokes 1.0
1 lb Veal, loin chop, raw 2.0
2 tsp fresh lemon peel 1.0
1 tbsp fresh lemon juice 2.0
2 tsp olive oil 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 each medium shallots 1.0
1 cup low fat unsalted chicken broth 1.0
1 tbsp white all purpose flour 1.0
1 tsp fresh tarragon

Directions

In medium skillet, bring 1/2" inch of water to boil over medium high.
Add artichokes, cover, and reduce heat to medium low. Cook until fork tender, about 12 minutes. Place in strainer, drain, and let cool.
When artichokes are cool enough to handle, cut each into quarters lengthwise.
Pound veal cutlets, with meat mallet, to 1/8" thickness.
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.
Cook 2 minutes, or until no longer pink. Turn once during cooking. Transfer to plate and keep warm.
Repeat Step #5 with remaining veal cutlets. Transfer to plate and keep warm.
Return skillet to cooktop. Add shallots and 1/2 cup of water. Cook over medium heat for 1 minute.
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.
Stir in the artichokes, tarragon, and lemon juice and cook to heat thoroughly.