Veal Madeira with Artichoke Hearts Recipe

May 4, 2007 1 Comment

Veal Madeira with Artichoke Hearts Recipe

Classic Veal Marsala Dinner

After purchasing some nice looking veal cutlets at the market, I thought about making classic Veal Marsala for dinner. With the right ingredients, this is one very quick and easy meal to prepare that’s usually a big success in our house even with the kids. Problem was I didn’t have one important ingredient – Marsala wine.

Hard to believe I couldn’t find any Marsala wine in the house but I did find a bottle of Madeira, a fortified wine that comes from Portugal. There are different styles of Madeira, from a pale blond color to a deep tawny red and very dry to very sweet.

What is Madeira Wine?

Madeiras are usually drunk as aperitifs and dessert wines depending on their dryness and sweetness, but I typically use them only for cooking. In my pantry, there were two bottles of Madeira. One was an inexpensive California version and the other a more expensive Sandeman Fine Rich product from Madeira Portugal.

There is no comparison in taste between the two. The Madeira from Portugal is worth the extra bucks, but both will work for this recipe. If you are interested in learning more about the various tastes of Madeira wine, there is a good site called MadeiraWineGuide.

Another Important Ingredient

The other important ingredient to this dish is demi-glace, a richly concentrated brown stock that has been reduced to a glaze. Also used to make classic chicken and veal Marsala, demi-glace is one of those ingredients that are hard to make at home because you have to start with pounds of beef and veal bones that have been roasted and then simmered for hours and hours in a huge pot. If you’re not careful and you burn the stock while it’s reducing, you might as well throw the whole batch out.

Not that I’m suggesting you don’t try making it yourself. You can find a recipe for making demi-glace at home at GatewayGourmet. I’ve made it at home a few times and it was an interesting experience, but I’d much rather use one of the commercial products you can find on the market today. One I really like is Demi Glace Gold and you may have heard me rave about it in some of my other recipes.

Can you make this recipe without the demi-glace? Sure, I have a recipe for Chicken Marsala that excludes the demi-glace and you can just substitute the Madeira for the Marsala and the veal for the chicken. The results are good but not the same as when you make it with real demi-glace. And please avoid the fake stuff you can purchase in an envelope at the supermarket. That artificial alternative is just beef bouillon, salt, sugar and a bunch of chemicals.

Artichoke Hearts

This addition was my wife’s idea. The kids wanted sautéed artichokes with their dinner so my wife opened up a can of artichoke hearts in water, rinsed them well in cold water, squeezed out the excess water and then sautéed them in a little olive oil and butter. We served the artichokes separately to the kids but added them to the sauce for us.

Two points. One, only use jarred or canned artichoke hearts in water not oil. You can’t get the unpleasant flavor of the oil out of the artichoke. Second, be sure to rinse the artichokes well before using. We have tried sautéing them without a good rinse and you could still taste the preservatives in the water and the kids wouldn’t eat them. Fresh artichoke hearts are better yet but a lot more work.

Chicken Marsala Perfected

By the way, I have written an eCookbook called Chicken Marsala Perfected that you can download to your computer and might be interested in. It’s more than a recipe for chicken Marsala but a cooking lesson for sautéing anything just like a professional chef. The recipe was given to me from Chef Ricco who you see in my blog and Ask A Chef feature. It’s filled with tips and techniques for making this classic dish as well as veal and steak Marsala and gives you the technique for making dozens of pan sauces.

Veal Madeira with Artichoke Hearts Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4 servings

Veal Madeira with Artichoke Hearts Recipe

Ingredients

1-tablespoon butter

1-tablespoon oil

6 veal cutlets

1 cup of all-purpose flour seasoned with salt and pepper

1 medium shallot, minced

1 - 14 1/2 oz. can artichoke hearts in water;washed, rinced and drained

¼ cup of Madeira

½ cup of demi glace

Salt and white pepper to taste

1 tablespoon of butter for mounting

How To Prepare At Home

Have all your ingredients prepped before you begin to cook.

Pre-heat your sauté pan.

Dredge each cutlet in seasoned flour and shake off any excess.

Add one third of the oil & butter to the pan.

Sauté 2 of the veal cutlets, one minute per side, remove, & reserve.

Add another 1/3-tablespoon of butter and oil to the pan and sauté the next two veal cutlets, remove & reserve. And then do the same for the final 2 cutlets.

Reduce heat to medium, then add shallot, artichoke hearts, salt and pepper and cook for 1 or 2 minutes, stirring constantly so nothing burns.

Remove the pan from the heat, add the Madeira wine and reduce by half.

Add demi glace; reduce until the sauce will coat the back of a spoon, taste & correct seasonings.

Finish with the cold pat of butter.

Add the veal cutlets back to the pan for 1 minute to reheat it and serve.

I served this with my daughter's favorite Near East rice pilaf, a staple in our house. That girl could eat rice pilaf every night so you are going to see it in a lot of my photographs. We also served a salad and I think a 2004 Chalone Vineyard Syrah that was absolutely fantastic.

 

Last modified on Tue 15 July 2014 10:22 am

Filed in: Veal Recipes

Comments (1)

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  1. Lamyra McFaddin says:

    Just received your recipe for the Veal Madiera with Artichokes. Sounds wonderful! I live in Brasil and veal is often hard to find here in Santos . I noticed in the Blog, you refer to chicken cutlets in the recipe and wondered if they would work?
    Thanks so much for all your work. I many of your recipes regularly and always with good results.
    Lamyra

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