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Orange-tarragon veal chops robuand artichokes https://www.metro.ca/userfiles/image/recipes/cotelettes-veau-artichauts-orange-estragon-4139.jpg PT25M PT55M PT3H20M
In a pan, mix all ingredients for the orange marinade, add the chops, cover and refrigerate for approximately 2 hours.Soak the artichokes for 20 minutes in a bowl of lukewarm water to which vinegar has been added. Drain and rinse.In a large pot, bring water to a boil, salt, then reduce heat. Add the artichokes. Ensure that they are submerged. Simmer from 35 to 45 minutes. Drain and cool.Once the artichokes are cold, cut them in 2 (lengthwise). Add the marinade.Heat a frying pan with a grooved bottom on medium-high. Drain the meat and fry it approximately 5 minutes per side. Drain the artichoke and onions (discard the marinade), grill and serve with the chops.
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4 grain-fed veal chops, approximately 1 inch (2 cm) thick 4 fresh artichokes, prepared 3/4 cup (190 mL) white vinegar 1 Tbsp. (15 mL) Salt
Orange-tarragon veal chops robuand artichokes

Orange-tarragon veal chops robuand artichokes

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:55
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Marinade


  • juice of 1 orange

  • rind of orange (finely chopped)
  • 2 Tbsp.
    (30 mL)
    fresh tarragon, chopped
  • 1
    clove of garlic, finely chopped
  • 1/3 cup
    (80 mL)
    olive oil
  • 12
    pickling onion, peeled

  • Salt and freshly ground pepper to taste
  • 4
    grain-fed veal chops, approximately 1 inch (2 cm) thick
  • 4
    fresh artichokes, prepared
  • 3/4 cup
    (190 mL)
    white vinegar
  • 1 Tbsp.
    (15 mL)
    Salt
Imprimer ma sélection

Preparation

In a pan, mix all ingredients for the orange marinade, add the chops, cover and refrigerate for approximately 2 hours.

Soak the artichokes for 20 minutes in a bowl of lukewarm water to which vinegar has been added. Drain and rinse.

In a large pot, bring water to a boil, salt, then reduce heat. Add the artichokes. Ensure that they are submerged. Simmer from 35 to 45 minutes. Drain and cool.

Once the artichokes are cold, cut them in 2 (lengthwise). Add the marinade.

Heat a frying pan with a grooved bottom on medium-high. Drain the meat and fry it approximately 5 minutes per side. Drain the artichoke and onions (discard the marinade), grill and serve with the chops.

Source : Féd. des producteurs de bovins du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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