Ingredients
- 800 g of almost veal
For the artichoke puree
- 2 snub artichokes
- 100g butter
For the sauce
- 1 white onion
- 1 carrot
-
olive oil
- 4 cloves of garlic
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 bay leaves
- 1 organic orange
- 2 organic yellow lemons
- 8 peppered artichokes
- 37.5 cl of dry white wine
- 100g butter
For the decor
- 100 g of white cheese
- 15 g of za’atar
- 8 basil leaves
- 8 mint leaves
Preparation
-
For the artichoke puree: turn and cook the snub artichoke bases in boiling salted water until the tip of the knife goes through them. Drain them, mix them with the butter to obtain a smooth texture.
-
Peel and cut the onion and carrot into small cubes. In a frying pan, sweat them in a little olive oil with the peeled and crushed garlic, thyme, rosemary, bay leaf, 1 orange zest and 1 lemon zest. After 3-4 minutes, add the previously turned peppered artichokes and deglaze with the wine. Cook covered for around 20 minutes over low heat. Lift the tops of the citrus fruits and cut them into 1 cm cubes. Remove the artichokes once cooked, add the citrus cubes to the sauce with the butter, and let reduce until you obtain a smooth texture.
-
Preheat the oven to 160°/th.5-6. Salt the veal and brown it in a pan in a little olive oil on all sides until it is a nice golden color. Continue cooking for 15 minutes, then turn the meat over and let it rest, with the oven off and the door open, for another 15 minutes. Cut the poivrade artichokes in half and brown them for 1 minute in the pan.
-
Mix the fromage blanc with the zaatar. Chop the basil and mint and add them to the sauce.
-
Arrange the puree on four serving plates, add the peppered artichokes on one side, a piece of almost veal on the other. Pour the sauce on one side of the meat, dots of white zaatar cheese on the other. Enjoy immediately.
