Roasted Veal with Spinach-Anchovy-Lemon Condiment and Artichokes Recipe

Ingredients:

• 1 1/2 pound veal roast
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large artichokes
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh spinach
• 2 anchovy fillets, finely chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F.
2. Season the veal roast with salt, pepper and minced garlic.
3. Place the veal roast on a roasting pan, drizzle with olive oil and bake for 1 hour.
4. While the veal is cooking, prepare the artichokes. Cut off the stems and trim the tops of the artichokes, then carefully remove the outer leaves until you reach the tender inner leaves. Cut the artichokes in half and remove the choke with a spoon. Cut each half into 4 to 6 wedges.
5. Melt butter in a large sauté pan over medium heat. Add artichoke wedges, salt and pepper and sauté for about 5 minutes until the wedges are lightly browned.
6. Add lemon juice, spinach and anchovy fillets to the pan and cook for another 2-3 minutes until the spinach is wilted.
7. When the veal is done, remove it from the oven and let it rest for 10 minutes before slicing it. Serve the sliced veal with the artichokes and spinach-anchovy-lemon condiment on top.
8. Garnish with fresh parsley.

Verdict:

This roasted veal recipe is a delicious and flavorful dish that is perfect for a special occasion or family dinner. The combination of spinach, anchovy and lemon adds a bright and zesty flavor to the dish, while the roasted veal and sautéed artichokes provide a hearty and satisfying meal.

Serving Suggestions:

Serve with a side of roasted potatoes or a crisp green salad for a complete meal. Pair with a bold red wine such as a Cabernet Sauvignon or Merlot.