Scallops on artichoke cream
Instructions
Clean the artichokes retaining just the inner part more tender, then cut them into thin slices and put them in cold salted water with the lemon juice.
In a large sauté pan with the butter and oil, clove of crushed garlic; delete and quickly fry the slices of meat sauce; Add salt, pepatele, drain and keep warm.
Transferred into the pan the artichokes, sprinkle the pretzels, moisten with the white wine and bring them for doneness; keep by about a third and passed the remaining artichokes into vegetable mill.
Pour into the Pan, add the cream and cook for 1 minute over low heat; Add the olives, put the meat and let it season by turning it a few times; Sprinkle chopped parsley and remove from heat.
Serve the scallops topped with artichoke cream and garnish with sliced artichokes kept aside.
Ingredients and dosing for 4 persons
- 400 g of veal breast, sliced
- 4 artichokes
- 50 g of butter
- 100 g of cooking cream
- 1 clove of garlic
- 1 sprig of parsley
- 100 g of pitted black olives
- 1 lemon
- 1/2 cup of white wine
- 3 tablespoons of olive oil
- Salt
- Pepper