Recipe: Boil a whole artichoke in lemon and salt water till it is cooked tender.
Cool the artichoke under cold running water.
Peel the leaves off of the artichoke.
Save the leaf meat for another recipe.
Remove the chaut. (The non edible leaves in the center of the artichoke must be removed.)
Trim the artichoke base and the end of the stem.
Slice the artichoke in quarters lenfthwise with the stem attached.
Trim the fat off of a few small slices of pork loin cutlets.
Pound the cutlets thin with a meat mallet.
Dredge the cutlets in flour.
Heat a splash of olive oil and and a couple of unsalted butter pats in a saute pan over medium high heat.
Add a little bit of chopped shallot and garlic.
Add the floured pork cutlets.
Saute both sides of the cutlets till they become golden.
Add sea salt, white pepper and a pinch of tarragon leaves.
Add a splash of dry white wine.
Add a very small dab of dijon mustard.
Add a splash of pork stock.
Add a splash of cream.
Set the artichokes in the sauce.
Reduce the sauce till it becomes a light medium consistency.
Place the pork cutlets on a plate.
Set the artichokes on top of the pork.
Spoon the sauce over the pork and artichokes.
Garnish with an Italian parsley sprig.
Serve with broccoli or a vegetable of your choice.
Delicious! The tarragon and dijon mustard thoroughly flavor this simple a la minute pan veloute sauce. Many chefs make the mistake of using far too much dijon mustard when making a sauce. A little bit of dijon mustard goes a long way. The artichoke is tender and very savory with the sauce and pork. For large artichokes it is necessary to peel the tough skin off of the artichoke stem. Small artichoke stems are usually tender. This is a nice, flavorful lunch or dinner entree. Yummy! Shawna
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