Artičoke s teletinom u umaku / Artichokes and veal in sauce

Artičoke s teletinom u umaku

Scroll down for recipe in English...

Odlazak kod prijatelja na selo znači pun hladnjak sezonskog voća i povrća... Ovaj vikend su obilježile trešnje i male, skoro divlje artičoke, ali meni najdraže ! U nedostatku vremena danas sam ih samo očistila, narezala i dodala...

Sastojci: 
10-ak manjih artičoka, komad telećih prsa, 1 crveni luk , 1-2 češnja češnjaka, 1 dl bijelog vina, 2 dl juhe, 1 žlica maslaca, 1 žlica brašna, sol, papar, ulje

Priprema:

Postupak pripreme pogledajte u našem video receptu...

Teletinu posoliti, nauljiti i staviti u posudu za pečenje, koju isto nauljiti. Dodati luk na veće komade i češnjak u kori...
Ja stavim više i ostavim za neko drugo jelo u teglicu s uljem.
Doliti malo vode i peći na 220°C u zagrijanoj pećnici... Povremeno okrenuti i doliti vode...Kad luk i češnjak posmeđe izvaditi ... 
Meso nastaviti peći dok ne omekša... po potrebi i dalje doliti po malo vode.
U tavi na malo ulja popržiti brašno, zaliti vinom ... Kad vino ispari dodati samljeveni luk i jedan češnjak s malo juhe, koji procijediti kroz gusto cijedilo. Kuhati na laganoj vatri, dodati i sok od pečenja mesa, soli, papra i umiješati maslac... Umak je pjenast i sjajan!

Artičoke očistiti od zadebljalog dijela listova. Odrezati i vršak , a preostali dio rezati na pola ili na kriške ako je artičoka veća. Ostaviti i dio stabljike s koje samo oguliti koricu...
Artičoke čuvati u vodi s limunom i svaku malo natrljati kriškom limuna kako ne bi pocrnile na rezu!
Ocijeđene dobro posušiti papirom, posoliti, nauljiti i peći na teflon tavi dobro zagrijanoj...tek 3-4 min, nikako da se raspadnu ili izgore! Nakapati s malo maslinova ulja po želji!

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Artichokes and veal in sauce

Seeing a friend in the country means full refrigerator fresh fruit and vegetables...This weekend marked the cherries and small, almost wild artichokes, my personal favorites! 

In the absence of time today I've just cleaned, sliced ​​and added them...

Ingredients :

10 smaller artichokes , a piece of veal breast , 1 onion , 1-2 cloves of garlic , 1 dl of white wine , 2 dl of soup , 1 tablespoon butter , 1 tablespoon flour , salt , pepper , oil

Preparation:

The process of preparing look at our video recipe ...

Veal salted , oiled and put in a baking dish , which also oiled . Add the onion into chunks and garlic in the crust ... I put more and leave for another meal in a jar with oil . Topped up with a little water and bake at 220 ° C in a preheated oven ... Occasionally turn and add water ... When the onion and garlic browned remove ...Meat continue to bake until tender ... if necessary, and further topped up with a little water . In a pan with oil , fry the flour , pour the wine ... When the wine evaporates add milled onion and one garlic with a little broth , which percolate through the thick strainer . Cook over low heat , add the gravy , salt , pepper and mix in the butter ... The sauce is foamy and great !

Artichokes cleaned from the thickened part leaves . Cut off the tip , and the rest cut in half or into wedges if the artichoke higher . Leave the part of the stem from which only the peel rind ...

Artichokes kept in water with lemon and each little rub with a slice of lemon in order not to black out 

the cut ! Well drained with dry paper , salted , oiled and bake in the preheated  frying pan  ... only 3-4 minutes... Instilled with a little olive oil , if desired !