Difficulty:[usr 2]
Cut the veal tenderloin into thin slices, season with salt and pepper.
Put a knob of butter in a frying pan, sear the piccatas for 2 minutes on each side, set aside on absorbent paper.
Cook the artichokes, strip them of their leaves and hay. Cut these stocks into escalopes and brown them in the butter used to cook the piccatas. Book.
Add the chopped shallot, let sweat, deglaze with the vinegar and cream, let reduce for 5 minutes and add half a glass of water. Reduce again and add half a glass of water. Reduce again until you obtain 4 tablespoons of liquid.
Arrange the piccatas and the artichoke bottoms in a circle, alternating them. Go in the oven.
Finish the sauce by adding the rest of the butter off the heat.
Taste, season with salt and pepper, coat the piccatas and artichokes. Decorate with chervil fluff.
Note:You can use canned or better still frozen artichoke bottoms.
Hubert's Peanut Recipes
