Scallops with artichokes a delicious main course easy and tasty, I used small local artichokes known as “castraure” which are typical artichokes from the island of Sant’Erasmo in Venice. The “castraure” are a Slow Food presidium and are excellent also eaten raw. To prepare the meat slices with artichokes you can use veal slices as I did or chicken breast slices. Now let’s see how to make scallops with artichokes and if you try them let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare scallops with artichokes

3 artichokes
1 clove garlic
as needed extra virgin olive oil
100 ml vegetable broth
as needed parsley
as needed salt
4 slices veal
as needed cornstarch (or flour)
2 tbsps butter
50 ml white wine

How to prepare scallops with artichokes

Let’s start preparing the scallops with artichokes, wash the artichokes, remove the upper part of the leaves, and slice them thinly.
Pour a garlic clove into a pan,
some extra virgin olive oil,
the artichokes,
the broth,
some chopped parsley and a pinch of salt, cook over low heat for 15 minutes,
then pour them onto a plate and set aside.
Dredge the veal slices in cornstarch or flour on both sides,
pour into the pan where you cooked the artichokes the butter and some extra virgin olive oil,
when the butter has melted add the veal slices and brown them well on both sides, then deglaze with the white wine.
When the wine has evaporated, add the previously cooked artichokes,
and let everything meld together for a few minutes, serve the scallops with artichokes hot.