Lemon veal strips with sautéed artichokes and bread

Ingredients

For 1 serving

• Veal top round140 g
• All-purpose flour8 g
• Lemon juice20 ml
• Artichokes2
• Garlic1 clove
• Parsleyto taste
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – April

Method

1. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stem, halve them and scrape out the hairy choke; slice them into thin wedges and drop them into cold water with a splash of the lemon juice so they don't darken.
2. Heat half the oil in a frying pan over medium heat with the crushed garlic clove, add the drained artichokes, salt them, add a splash of water, cover and cook for 12 minutes, until tender when pierced with a fork; discard the garlic.
3. Meanwhile cut the veal topside into strips about 1 cm wide, season with salt and pepper and dredge them in the plain flour, shaking off the excess.
4. Heat the remaining oil in another pan over high heat and brown the strips for 3 minutes, stirring often, until golden.
5. Pour in the remaining lemon juice and let it bubble for 30 seconds, until the flour turns it into a light, creamy sauce.
6. Serve the veal with the artichokes, sprinkle with chopped parsley and add the bread.