3 2-ounce veal medallions (top round or tenderloin)
4 large shrimp
5 pieces artichoke heart quarters (canned)
1/2 teaspoon fresh garlic, chopped
1/4 cup Roma tomatoes, diced
4 fresh basil leaves, chopped
3 ounces white wine or chicken broth
2 tablespoons Knorr Swiss Demi-Glace
2 tablespoons flour
salt and pepper to taste
2 teaspoons butter
Pound out the veal and coat with flour. Brown the medallions on both sides in a sauté pan with one teaspoon of butter over medium heat. Remove the veal from the pan and set aside.
Add the remaining 1 teaspoon of butter to the pan and sauté the shrimp. Add the garlic, artichoke hearts, tomatoes and sauté for one minute over high heat. Add white wine, basil, demi-glace, and salt and pepper to taste. Sauté for one more minute.
Place the veal on a serving plate and top with sauce. Serves 1.
*Knorr Swiss Demi-Glace mix is available at any grocery store. Simply follow the instructions on the package to prepare.