Grilled Rosemary And Garlic Veal Chops With Grilled Artichokes
Recipe Type: Main
Cuisine: American
Serves: 8
Veal Chops
  • ¼ cup olive oil
  • 2 tablespoons finely-chopped fresh rosemary
  • 3 garlic cloves (finely chopped)
  • 1 teaspoon finely-chopped lemon zest
  • 4 veal chops, 1" thick - (12 oz ea)
Grilled Mushroom Relish
  • 1 pound fresh shiitake mushrooms (stems removed)
  • 1 yellow onion (cut crosswise)
  • into ½" thick slices
  • 3 tablespoons olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • 2 plum tomatoes (seeded, and)
  • cut into ½" dice
  • 2 yellow tomatoes (seeded, and)
  • cut into ½" dice
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
Braised and Grilled Artichokes
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • ½ cup dry white wine
  • 4 garlic cloves (thinly sliced)
  • 8 artichokes (quartered, choke)
  • removed, placed in acidulated water
  • 2 tablespoons fresh parsley
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Veal Chops
  1. Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill.
  2. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 degrees internal temperature), about 15 to 17 minutes.
Grilled Mushroom Relish
  1. Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through.
  2. Remove from the grill and cut into ½-inch pieces. Place in a bowl with the tomatoes and thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
Braised and Grilled Artichokes
  1. Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer.
  2. Drain the artichokes and add, cut-side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes.
  3. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
  4. This recipe yields 8 servings.
Recipe by at