I once had a friend whose parameters for doing anything were as follows: “easy, cheap, and close by”. SCALOPPINE WITH ARTICHOKE HEARTS is a dish that would meet all of his criteria. It is easy to make, not expensive if you use chicken, and everything required is obtainable at your neighborhood market. What’s not to love here?
The easy: The making of this dish can be done inside about 30 minutes if you have all of your ingredients handy. There is nothing mysterious or difficult about the preparation – a few minutes of chop and add – and a very few minutes of cooking time. You can slice your scallops thinly yourself with a sharp knife or have your favorite butcher do it for you. Fact is – you will not spend hours in the kitchen preparing this dish. Go ahead – spend the day on the golf course, at the spa, walking your dog, whatever. Your guests will NEVER KNOW!
The cheap: This recipe is great with either veal or chicken breasts. Of course, the veal is more expensive. However, the chicken breasts are not pricey. Grocers are always running specials on them. This is the cheap ticket!
The close by: All of the required ingredients are easy to find. Whether you go the veal route or the economical chicken path, your scallops are a short distance away at your local grocer. No obscure cuts or types of meat are required. The artichokes are up to you – if the baby fresh ones are in season, they would always be a good choice. No need to fret about that though – as the canned artichoke hearts – are just fine as long as you rinse and drain them. Any dry white wine or dry vermouth is great. You get the idea!
Italian “scaloppine” is also sometimes referred to as scaloppini. It is derived from the French escalope, referring to thin slices of meat. Scaloppine has not really been around that long. Most agree that this idea dates back to the late 19th century.
Fortunately, you do not have to have been around that long to create a good one. Let’s do this!
SCALOPPINE WITH ARTICHOKE HEARTS
Prep: 5-10 minutes
Cook: 20-25 minutes
1 3/4 –2 lb. Thin Scallops of Veal or Chicken Breast
1 Garlic Clove – thinly cut in 3-4 slices
2 C. Quartered Artichoke Hearts – if canned, rinse and drain
3 Tbsp. Olive Oil
1 Tbsp. Butter
Salt and pepper to taste
1/2 C. Dry White Wine or Dry Vermouth
3/4 C. Grated Parmigiano-Reggiano or Asiago Cheese
1 1/2 C. Heavy Cream – warmed
Fresh Chopped Italian Parsley for garnish
Sprinkle your veal or chicken scallops with salt and pepper on both sides.
Prepare your artichoke hearts – cleaning and trimming if fresh and rinse and drain if canned.
Melt butter in the oil in a pan. Use a large fry pan with wide surface exposed to the heat.
Add the Garlic Slices and a cook a minute turning the garlic. Then remove the garlic and discard it.
Add the meat and cook on medium until browned on both sides.
Add the artichoke hearts and wine. Cook on medium high until liquid reduces down – about 10 minutes.
(Actually, if you decided not to use the cream and cheese, you might just add a little fresh lemon juice at this point and serve.)
Add the warmed cream and cheese. Stir and combine well, and correct the seasoning if needed.
Remove from heat and garnish with fresh parsley.
This SCALOPPINE WITH ARTICHOKE HEARTS can be served over capellini, spaghetti, or even risotto, if you like.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography