Veal Loin With Artichokes And Spinach With Paprika Sauce

Ingredients

The sauce:

• 2 teaspoons olive oil
• 2 shallots, peeled and minced
• 1 small onion, peeled and minced
• ½ red bell pepper, stemmed, cored, deribbed and minced
• Large pinch paprika
• 2 cups chicken broth, homemade or low-sodium canned
• 6 tablespoons plain nonfat yogurt
• Freshly ground pepper to taste

The spinach mixture and veal:

• 4 artichoke hearts
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 2 shallots, peeled and minced
• 4 ounces mushrooms, sliced
• 6 cups stemmed spinach
• 2 tablespoons dry bread crumbs
• Salt and freshly ground pepper to taste
• 1 pound boneless leg of veal, cut into 8 2-ounce medallions

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    335 calories; 10 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 36 grams protein; 90 milligrams cholesterol; 984 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
2. Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
3. Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
4. Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.

45 minutes