Veal Loin With Artichokes And Spinach With Paprika Sauce

Name: Veal Loin With Artichokes And Spinach With Paprika Sauce
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 shallots, peeled and minced; 1 small onion, peeled and minced; ½ 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

Published March 6, 1993

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

Featured in: FOOD; Sorcery on the Side

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Four servings

THE SAUCE

2 teaspoons olive oil
2 shallots, peeled and minced
1 small onion, peeled and minced
½ 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

THE SPINACH MIXTURE AND VEAL

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

Ingredient Substitution Guide

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.