Fillet of Veal in Artichoke Base

Season the fillet with pepper and season with salt, sear all over and then place in the oven heated to 200 °C form. Per centimeter of diameter you should count with about 5 minutes of oven time – if the fillet has a diameter of 6 centimeters, so half an hour, then remove and rest covered with aluminum foil.

Rinse the artichoke hearts, cut the stems all around and break them off, releasing the hard fibers from the flower base. Remove the lower hard leaves from the flower base, use a kitchen knife or scissors to cut the leaf tips into small pieces, place on the spot in boiling lightly salted water. Put a smaller lid on the artichoke hearts so that they are sufficiently submerged, but the cooking pot is not closed.

After in about twenty min, check to see if a leaf can be pulled out easily, then the artichoke hearts are cooked. Remove with a slotted spoon, place on a tray or plate, cover with a wet dishcloth and cool for 20 min.

Peel off artichoke leaves all around, scrape out the flesh with a spoon. Remove the “hay” on the artichoke bottom with a spoon, leaving only the artichoke bottom.

Finely chop shallots and sauté in a tiny bit of olive oil. Mix the scraped flesh with it and then on the fillet slices form. Brush with olive oil and heat briefly in a 200 degree stove. Sprinkle with grated Parmesan cheese.

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