Veal With Artichoke Black Olive And Mushroom Saute Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE



Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
  • For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • Toss the vegetables with the vinaigrette and serve.

VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE



Veal With Artichoke, Black Olive And Mushroom Saute image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 7

1 1/2 teaspoons olive oil
8 large white mushrooms, thinly sliced
1 13 3/4-ounce can of artichoke hearts, well drained and thinly sliced
1/2 cup pitted imported black olives, coarsely chopped
Kosher salt and freshly ground pepper to taste
8 2-ounce pieces of veal leg, pounded thin
1/4 cup all-purpose flour

Steps:

  • Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
  • Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 2 grams

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS



Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

Steps:

  • Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

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

Categories     main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 21

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.

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES



Veal Cutlets with Sauteed Baby Artichokes image

Categories     Tomato     Sauté     Low/No Sugar     Lemon     Basil     Veal     Artichoke     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
12 baby artichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
6 4-ounce veal cutlets (each about 1/4 to 1/3 inch thick)
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley

Steps:

  • Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
  • Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
  • Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

VEAL STEW WITH SAUTEED ARTICHOKES



Veal Stew With Sauteed Artichokes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 4-6 servings

Number Of Ingredients 13

4 shallots, finely chopped
2 tablespoons peanut or vegetable oil
1 tablespoon unsalted butter
4 pounds veal stew, in 2-inch cubes
3/4 cup flour
1 cup dry white wine
2 teaspoons sage leaves
Coarse salt and freshly ground pepper to taste
3 pounds baby artichokes
Juice 1/2 lemon
2 tablespoons olive oil
1 tablespoon safflower oil
1 clove garlic, minced (green part removed)

Steps:

  • In a heavy casserole, soften the shallots in the oil and butter. Remove with a slotted spoon and set aside.
  • Lightly dredge the veal pieces with flour. Brown a few pieces at a time in the casserole on all sides, turning with tongs. Set the browned pieces aside in a bowl.
  • When the meat has browned, add the white wine and scrape up cooking juices. Return meat to the pan, along with the sage, shallots, salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
  • Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically in quarter-inch pieces. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
  • Heat the olive and safflower oils in a large skillet. Saute the artichokes until browned and keep them warm. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
  • Just before serving the stew, sprinkle the artichokes over the top.

Nutrition Facts : @context http, Calories 786, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 15 grams, Protein 69 grams, SaturatedFat 11 grams, Sodium 1497 milligrams, Sugar 6 grams, TransFat 0 grams

More about "veal with artichoke black olive and mushroom saute recipes"

VEAL SCALLOPINI WITH MUSHROOMS AND ARTICHOKES IS WHAT'S …
veal-scallopini-with-mushrooms-and-artichokes-is-whats image
Web May 29, 2019 Heat a pan on the stove top, and add the pancetta—cook until browned and crisp. To the same pan, add the mushrooms, and some oil if needed. Season with salt and black pepper, and sauté until ...
From parade.com


LIDIA’S MUSHROOM AND BLACK OLIVE STUFFED ARTICHOKES
lidias-mushroom-and-black-olive-stuffed-artichokes image
Web Aug 23, 2012 Next, saute the onion in olive oil for about 3 minutes, then add the mushrooms, peppers, and artichoke stems and cook over medium heat for about 5 minutes. Add the olives, and salt and pepper to taste. …
From christinascucina.com


CLASSIC VEAL PICCATA RECIPE | CHEF DENNIS
classic-veal-piccata-recipe-chef-dennis image
Web Aug 27, 2021 Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan. When the veal has been cooked on both sides, add a little white wine to the pan to …
From askchefdennis.com


VEAL RECIPES
Web Browse 80+ recipes for veal scaloppine, veal chops, veal marsala, veal meatballs, and …
From allrecipes.com


EASY VEAL RECIPES & IDEAS - FOOD & WINE
Web Chops. Orecchiette with Veal, Capers, and White Wine. 40 mins. Veal Stew with …
From foodandwine.com


GRILLED VEAL RIBEYE WITH GRILL SAUTéED PORTOBELLO MUSHROOMS
Web In a heavy bottomed fry pan, heat oil and sauté the onions and garlic for 4 to 5 minutes, …
From ontariovealappeal.ca


VEAL STEW WITH MUSHROOMS & ARTICHOKES RECIPE - CUISINART.COM
Web 3 pounds veal stew meat, cut into 1-inch cubes. 8 teaspoons good quality olive oil, …
From cuisinart.com


ARTICHOKE, MUSHROOM AND ONION SAUTE | NUTRITIOUS EATS
Web Apr 22, 2015 For the veggies, heat a large skillet over medium heat. Add ghee and …
From nutritiouseats.com


VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE
Web Jul 16, 2015 1 ½ teaspoons olive oil; 8 large white mushrooms, thinly sliced; 1 13 3/4 …
From diningandcooking.com


GRILLED MAHI-MAHI WITH PORTOBELLO MUSHROOMS, ARTICHOKES, BLACK …
Web Set a medium-size sauté pan over medium-high heat. Coat the bottom of the pan with 1 …
From jamesbeard.org


VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE RECIPE
Web 1½ teaspoons olive oil; 8 large white mushrooms, thinly sliced; 1 13¾-ounce can of …
From cooking.nytimes.cf


VEAL RECIPES | D'ARTAGNAN - NULL
Web Morel Mushroom Crusted Veal Filet Tenderloin. By D'Artagnan. Nashville-Style “Hot” …
From dartagnan.com


SAUTEED VEAL WITH ARTICHOKES - RECIPE - COOKS.COM
Web Season veal with salt and pepper. Saute veal steaks in olive oil in heavy skillet. Add …
From cooks.com


VEAL WITH ARTICHOKES AND WILD MUSHROOMS | EMERILS.COM
Web Directions. Place the veal medallions on a flat surface, sprinkle them on both sides with …
From emerils.com


VEAL RECIPES | BBC GOOD FOOD
Web Try our favourite veal recipes and whip up a hearty family supper or dinner party-worthy …
From bbcgoodfood.com


VEAL OLIVES · GEORGE WASHINGTON'S MOUNT VERNON
Web 4. Melt the butter over medium heat. Sauté the veal olives on all sides until well …
From mountvernon.org


Related Search