Straccetti Di Vitella Ai Carciofi Recipe

Trim and slice

If using fresh artichokes: trim outer leaves, remove choke, halve and place in acidulated water (water + 1 tbsp lemon). Slice into quarters. If using jarred artichokes: drain and halve large pieces. Pat artichokes dry. Trim any excess fat from the veal and slice into 1/2 inch (1–1.5 cm) strips against the grain if not already sliced.

Lightly pat the veal strips dry with paper towel and season with 1 tsp sea salt and 1/2 tsp black pepper. Dust the veal lightly and evenly with the 3 tbsp flour, shaking off excess.

Heat 2 tbs olive oil and 10 g butter in a large skillet over medium heat until butter is foaming. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the prepared artichokes to the pan. Increase heat to medium-high and cook until they begin to brown in spots, about 5–7 minutes. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. If using capers, add them now and stir to combine. Remove the artichokes and onions to a plate and set aside.

In the same skillet, add the remaining 2 tbs olive oil and once hot, add the veal strips in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 1 minute, then stir and cook for another 1 minute — veal strips should brown quickly but remain tender. Total cooking time per batch: 2–3 minutes. Transfer seared veal to a plate and keep warm.

Reduce heat to medium and add the minced garlic to the skillet; cook briefly until fragrant, about 30 seconds, scraping up browned bits from the pan.

Pour in the white wine to deglaze the pan, scraping the bottom; let it reduce by about half, 2–3 minutes.

Add the stock and lemon juice, stir, and bring to a gentle simmer. Return the cooked artichokes and onions to the skillet and simmer together for 3–4 minutes so flavors combine and sauce reduces slightly.

Return the veal and any accumulated juices to the pan, toss gently to combine and warm through for 1–2 minutes (do not overcook the veal). Taste and adjust seasoning with remaining sea salt and black pepper as needed.

Turn off the heat and swirl in the remaining 10 g butter to slightly thicken and gloss the sauce. Sprinkle chopped parsley over the dish and drizzle with remaining olive oil if desired. Serve immediately.