Veal Loin With Artichokes And Spinach With Paprika Sauce

Name: Veal Loin With Artichokes And Spinach With Paprika Sauce
Total time: 45 min
Yield: Four servings
Ingredients: 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

By Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Sorcery on the Side

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Ingredients

Yield:Four servings

The Sauce

2teaspoons olive oil
2shallots, peeled and minced
1small onion, peeled and minced
½red bell pepper, stemmed, cored, deribbed and minced
Large pinch paprika
2cups chicken broth, homemade or low-sodium canned
6tablespoons plain nonfat yogurt
Freshly ground pepper to taste

The Spinach Mixture and Veal

4artichoke hearts
2teaspoons lemon juice
2teaspoons olive oil
2shallots, peeled and minced
4ounces mushrooms, sliced
6cups stemmed spinach
2tablespoons dry bread crumbs
Salt and freshly ground pepper to taste
1pound boneless leg of veal, cut into 8 2-ounce medallions

Ingredient Substitution Guide

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Preparation

Step 1
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 ½ cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
Step 2
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.
Step 3
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.
Step 4
Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.