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Categories:
olive oil shallots onion red bell pepper paprika chicken broth nonfat yogurt freshly ground pepper hearts lemon juice olive oil shallots mushrooms stemmed spinach bread crumbs salt veal
Viewed: 67 - Published at: 8 years agoIngredients
- 2 teaspoons olive oil
- 2 shallots, peeled and minced
- 1 small onion, peeled and minced
- 1/2 red bell pepper, stemmed, cored, deribbed and minced
- Large pinch paprika
- 2 cups chicken broth, homemade or low-sodium canned
- 6 tablespoons plain nonfat yogurt
- Freshly ground pepper to taste
- 4 artichoke hearts
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 2 shallots, peeled and minced
- 4 ounces mushrooms, sliced
- 6 cups stemmed spinach
- 2 tablespoons dry bread crumbs
- Salt and freshly ground pepper to taste
- 1 pound boneless leg of veal, cut into 8 2-ounce medallions
Method
- To make the sauce, heat the olive oil in a small saucepan.
- Saute shallots, onion and red pepper until soft, about 5 minutes.
- Stir in paprika.
- Add chicken broth.
- Simmer until reduced to 1/2 cup.
- Remove from heat and whisk in yogurt.
- Season with pepper.
- Keep warm.
- Place artichoke hearts in a medium saucepan.
- Cover with water and add lemon juice.
- Simmer until tender, about 20 minutes.
- Cut each artichoke heart in quarters.
- Set aside.
- Heat 1 teaspoon of the olive oil in a large nonstick skillet.
- Add shallots and mushrooms and cook until soft, about 6 minutes.
- Add spinach and cook until wilted, about 4 minutes.
- Stir in bread crumbs, artichokes, salt and pepper.
- Set aside and keep warm.
- Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
- Divide spinach mixture among 4 plates.
- Top with 2 pieces of veal.
- Spoon sauce over and serve immediately.
