A cure for the soggy jog: Veal Scaloppini with Artichokes and Red Pepper Aioli

Today was my first attempt ever at preparing fresh artichokes! For no particular reason, while looking at recipes in my newest cookbook: Clean Food, I decided we were going to eat Veal Scaloppini with Artichokes and Red Pepper Aioli. Perfect for an unsuspecting Wednesday… What a delightful decision! Light, filling, full of flavor! 

Thankfully the artichokes weren’t as much of a pain in the rump as I keep hearing - and they are just SO CUTE! Snip Snip Chop – Boil – Rinse – Scoopie doop – Marinate - Sear! 

Veal was a synch too! Egg – Flour – Bake! 

And Aioli is possibly the most simple thing EVER to spice up any meal – literally throw all the ingredients into a food processor or blender and SHABAM!

I first trimmed, boiled and marinated the artichokes and then woooooooooosh-splash! We were out the door for a rainy run! We harnessed Chili up in his new workout gear, threw on some good sweat wicking spandex and just skipped over the puddles. It was actually a nice change of pace, being cooled off instead of burnt up! Victorious for sure! Tomorrow we will go farther – I can feel it!

We came home and I took to the stove! And 30 minutes later our meal was on the fold out tables and we were into it! All I can say is I am in love with the light, delicate flavors and the presentation… I mean who doesn’t like good looking FOOD!!? I hope you love it too J

Veal

Ingredients

×          2-6 Veal Scaloppini (depending on your appetite and their relative size)

×          1 egg + a little water (to thin it out)

×          Whole wheat pastry flour + salt + pepper

×          1 lemon

×          Non-stick spray

Major Instruments

×          2 small bowls

×          Baking sheet

Instructions

1.       Set oven to 350 degrees

2.       Dredge veal in egg, then flour mixture and set on pre-greased baking sheet. Spritz lemon on top of veal (try to cover it all!)

3.       Cook for 12-16 minutes depending on thickness and desired temperature. Since these are so thin you won’t be able to stick a thermometer in them, but you should be able to cut them with a fork…

Artichokes and Red Pepper Aioli

Ingredients

×          4 artichokes

×          1 lemon, juiced (next time I will use 2! Yum!)

×          2 tablespoons olive oil

×          1 sprig fresh rosemary, chopped

×          1 sprig fresh marjoram, chopped

×          1 clove of garlic

×          1 ½ cups of “clean” grapeseed based mayonnaise

×          3 roasted red peppers

×          Salt and pepper to taste

×          (next time I will add cayenne pepper for an added KICK!)

Major Tools

×          Large pot

×          Large ziplock-like bag

×          Grill pan or cast iron pan – something to sear in

×          Blender or food processor

Instructions

1.       Boil water in large pot

2.       While water comes to a boil, prepare the artichokes by snipping off the ends of the “leaves”, chopping off the tops of the artichoke, and chopping the stem

3.       Boil artichokes, covered, for 20 minutes

4.       While this is boiling, combine the lemon, oil, spices, salt and pepper in the ziplock bag… give it a good massaging and set aside.

5.       Once boiling is done, remove artichokes and run under cool water. Set upside down to dry and cool off for a few minutes.

6.       Carefully slice the artichokes in half (stem to tip) and remove hairy “choke” section – it is the section that you think it is

7.       Marinate in the ziplock-like bag, in the frigde, for an hour (hence time for the run!)

8.       Heat grill pan over medium heat

9.       Sear artichokes 2 minutes per side

10.   While searing (or during artichoke marination!) you can combine all Aioli ingredients in blender/food processor and activate until it’s smooth

Literally people… this is fabulous!