YumYum Divas YumYum Recipes: Grilled Tarragon Veal Chops, contributed by TwinLakesChef

Recipe Title: Grilled Tarragon Veal Chops

Contributed by: TwinLakesChef

Additional Credits for Recipe
*From Bon Appetite September 1987 pg 116 "Cooking For Friends""Elegant & Easy"

List of Ingredients
3 tablespoons olive oil
6 1 1/2-inch-thick veal chops
1/2 cup fine dry breadcrumbs
4 teaspoons minced fresh tarragon
2 teaspoons minced garlic
1 teaspoon freshly ground pepper
1 teaspoon freshly grated nutmeg

Preparation
Rub 2 tablespoons oil over both sides of chops. Combine breadcrumbs, tarragon, garlic, pepper and nutmeg in small bowl. Press mixture onto both sides of chops. Wrap in waxed paper and refrigerate 8 to 24 hours.

Prepare barbecue grill (high heat). Grill chops until just light pink in center, drizzling with remaining 1 tablespoon oil, about 5 minutes per side.

ARTICHOKES WITH RED AND YELLOW PEPPERS

6 servings

24 baby artichokes*
1 lemon, halved
2 tablespoons fresh lemon juice
Salt
7 tablespoons olive oil
1 red bell pepper, cored, seeded and cut julienne
1 yellow or green bell pepper, cored, seeded and cut julienne
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh marjoram
3 tablespoons minced fresh parsley
Remove tough outer leaves of artichokes; cut off tips of inner leaves. Rub with lemon halves. Add lemon juice and salt to pot of boiling water. Add artichokes and simmer until just tender, 8 to 10 minutes. Drain. Cool slightly; cut in half. Remove any choke with small spoon.
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add artichokes, bell peppers, garlic and marjoram and cook until peppers are crisp-tender, stirring frequently, about 10 minutes. Remove from heat. Drizzle with remaining 3 tablespoons oil and sprinkle with parsley.

Number of Servings: 6

Cookbook Category
Veal

General Cooking/Prep Method
Grill (Direct Heat)
Refrigerate

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

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