tablespoons extra-virgin olive oil
bone-in rib veal chops, ½" thick
small treviso head leaves separated
cup balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
To prepare the artichokes: In a large pot combine the juice of 1 lemon and 3 quarts of water and bring to a boil. Pull off the outer layers of deep green leaves from each artichoke and discard. With a paring knife keeping the artichoke intact peel the tough fibrous dark green layer from the stem. Rub each cut with wedges from the remaining lemon. Place the artichoke on its side, cut off the top third, and discard. Place artichokes in the boiling water and cook until tender approximately 10 to 15 minutes. Once cooked place artichokes in an ice bath until completely cooled. Drain and reserve artichokes. To prepare the veal: Heat a large sauté pan with the 3 tablespoons of olive oil. Season each veal chop with salt and pepper. Place chops in hot sauté pan and begin to brown. Once brown on 1 side turn over and continue to brown for 1 minute. Add artichokes and let cook for 1 minute. Add whole leaves of triviso and deglaze with the balsamic vinegar. Cook about 1 minute and then add the butter swirling the pan to emulsify. Season with salt and freshly ground black pepper to taste. Serve. This recipe yields 4 servings.