Neil Perry's veal escalopes with artichoke and prosciutto

Neil Perry
Three of Neil Perry's favourite things on a plate: artichokes, veal and prosciutto.
Three of Neil Perry's favourite things on a plate: artichokes, veal and prosciutto. Photo: William Meppem

Of course, artichokes are amazing dressed minimally with vinaigrette or even melted butter, but this dish teams them with veal and prosciutto – three of my absolute favourite things to find on one plate.


1 lemon

4 globe artichokes

plain flour, for dusting

8 x 80g thin slices veal tenderloin, trimmed

sea salt and freshly ground black pepper

120ml olive oil

3 garlic cloves, finely chopped

170ml white wine

8 thin slices prosciutto

½ bunch chives, finely chopped


1. Preheat the oven to 150C fan-forced (170C conventional).

2. Squeeze the lemon into a bowl of cold water. Trim the artichokes of their tough outer leaves and trim the stem, leaving just 3cm attached. Use a vegetable peeler or a small knife to remove the tough, green outer layer of the stem. Cut the artichokes in half lengthways and scrape out the choke (the furry centre) and discard. Drop the artichoke halves in the lemon water to stop discolouration. When ready to use, drain and pat dry with a paper towel.

3. Place a little flour in a small bowl and season with salt and pepper. Dust each piece of veal with the seasoned flour and set aside.

4. Heat half the olive oil in a saucepan. Add the artichoke, garlic and a little salt and pepper. Sauté for 5 minutes or until the garlic is fragrant and the artichoke is browned. Add 170ml water, bring to a simmer, cover and cook for 10 minutes or until artichoke is soft and the liquid has almost evaporated. Set aside.

5. In a non-stick frying pan, heat the remaining olive oil over medium heat and pan-fry the veal in batches for 1-2 minutes on each side, or until browned. When you have cooked the last piece, set aside in the oven to keep warm.

6. Pour the wine into the pan to deglaze it. Add the prosciutto and simmer for 1-2 minutes to just wilt it. Introduce the cooked artichoke and a few tablespoons of water to create a sauce. Check the seasoning. Let it bubble for up to 30 seconds, then serve immediately over the veal on four individual plates or one large serving platter, sprinkled with chopped chives.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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