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Grilled Veal with Tomatoes and Artichokes Recipe

Grilled Veal with Tomatoes and Artichokes Recipe - 4 servings


1 pound veal chops

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1 tablespoon chopped fresh parsley

16-ounce can plum tomatoes

1/2 red onion, diced

1 carrot, diced

1 stalk celery, diced

1 teaspoon fresh basil

1/3 pound fresh mushrooms, sliced

8-ounce can artichoke hearts, quartered

1/2 fresh lime


Arrange veal chops in a shallow dish. Sprinkle with lemon juice, 1/4 teaspoon of black pepper and parsley. Marinate 2 hours. Drain tomatoes and dice. Reserve juice. In a nonstick skillet, sauté onions, carrots and celery in reserved juice until vegetables are barely tender. Add diced tomatoes, remaining 1/4 teaspoon black pepper, basil and mushrooms, simmer 15-20 minutes. Add artichoke hearts and cook 5-10 minutes. Set tomato sauce aside. Prepare coals. Grill veal chops over hot coals 2-3 minutes on each side. Remove to shallow serving dish. Squeeze lime juice over chops. Cover with tomato sauce.

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