Scallops with artichokes: the recipe for an easy and appetizing second course
ingredients
Extra virgin olive oil
He escalopes with artichokes I am a second course easy and tasty, ideal for any family lunch or dinner, to complete with a few slices of toast or some tasty baked potatoes. To bring them to the table, simply flour the slices of beef, brown them in a pan with a knob of butter and a drizzle of oil, then deglaze with white wine, for a tender and succulent result.
In our recipe, the veal escalopes are accompanied with the artichokesclean, cut into wedges and sautéed in a pan with oil and garlic, and then enriched with parsley and capers desalted – the dish will be even more fragrant and delicious, ready to conquer young and old.
Scallops are usually cooked with a tender piece of veal, such as rump, walnut, or silverside, but you can substitute thinly sliced chicken breast or pork loin if desired. Instead of wine, you can use lemon juice or orange and season the dish with other aromatic herbs or spices, such as thyme, sage, turmeric or sweet paprika.
choose gods baby artichokes and very fresh, and, in case they are no longer available, you can opt for the frozen ones or add another vegetable instead, such as mushrooms, zucchini, peppers or asparagus.
Discover how to prepare scallops with artichokes following the step-by-step procedure and tips. Also try the scallops with marsala and the pizzaiola ones.
How to prepare escalopes with artichokes
Step 1
Step 1
Clean the artichokes, cut them into wedges and collect them in a bowl with acidified water with lemon juice so that they do not blacken. 1.
Clean the artichokes, cut them into wedges and collect them in a bowl with acidified water with lemon juice so that they do not blacken. 1.
Step 2
Step 2
Brown the garlic in a non-stick pan with a drizzle of oil, add the artichokes, dress with the chopped parsley 2 and season with salt and pepper; cook over medium heat for about 20 minutes, adding a drop of water if necessary.
Brown the garlic in a non-stick pan with a drizzle of oil, add the artichokes, dress with the chopped parsley 2 and season with salt and pepper; cook over medium heat for about 20 minutes, adding a drop of water if necessary.
Step 3
Step 3
Place the meat slices on a cutting board and lightly beat with a meat mallet. 3.
Place the meat slices on a cutting board and lightly beat with a meat mallet. 3.
Stage 4
Stage 4
Make small cuts on the sides so that the meat does not curl during cooking. 4.
Make small cuts on the sides so that the meat does not curl during cooking. 4.
step 5
step 5
Pass the slices of meat through flour 5.
Pass the slices of meat through flour 5.
step 6
step 6
Cook the slices of meat in a pan with a knob of butter and a drizzle of oil; Season with salt and pepper, then pour in the wine. 6 and let it fade away. Spice with salt and pepper.
Cook the slices of meat in a pan with a knob of butter and a drizzle of oil; Season with salt and pepper, then pour in the wine. 6 and let it fade away. Spice with salt and pepper.
step 7
step 7
Almost when the artichokes are cooked, add the capers 7.
Almost when the artichokes are cooked, add the capers 7.
step 8
step 8
Mix 8 and finish cooking.
Mix 8 and finish cooking.
step 9
step 9
Arrange the escalopes in white wine on individual plates, complete with the artichokes and serve immediately 9.
Arrange the escalopes in white wine on individual plates, complete with the artichokes and serve immediately 9.
storage
Store the scallops with artichokes in the fridge for 2 days, in an airtight container.
