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Veal Madeira with Artichoke Hearts Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 servings


  • 1 tablespoon butter
  • 1 tablespoon oil
  • 6 veal cutlets
  • 1 cup of all-purpose flour seasoned with salt and pepper
  • 1 medium shallot minced
  • 14½ oz can artichoke hearts in water - washed, rinced and drained
  • ¼ cup Madeira wine
  • ½ cup demi glace
  • salt and white pepper to taste
  • 1 tablespoon butter for mounting


  • 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 ⅓ 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. (mounting)
  • 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.