Rosemary And Garlic Veal Chops With Grilled Mushroom Relish And Grilled Artichokes Recipes

ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES

Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes image

Provided by Bobby Flay

Time 4h55m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/4 cup olive oil
2 tablespoons finely chopped fresh rosemary
3 cloves garlic finely chopped
1 teaspoon finely chopped lemon zest
4 veal chops, each 3/4 pounds and 1-inch thick
1 pound fresh shiitake mushrooms, stems removed
1 yellow onion, cut crosswise into 1/2-inch thick slices
3 tablespoons olive oil
Salt and freshly ground pepper
2 plum tomatoes, seeded and cut into 1/2-inch dice
2 yellow tomatoes, seeded and cut into 1/2-inch dice
1 tablespoon chopped fresh thyme
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 cup dry white wine
4 cloves garlic, thinly sliced
8 artichokes, quartered and choke removed and placed in large bowl acidulated water
2 tablespoons fresh parsley
Salt and pepper

Steps:

Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.

GRILLED VEAL CHOPS WITH ROSEMARY

Grilled Veal Chops with Rosemary image

Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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