103 Grilled Veal Escalopes with Artichoke Sauce

Main ingredients

• 4 veal escalopes each weighing 100 g (3½ oz)
• 1

1. Cook the vegetables in boiling salted water, the onions for fifteen minutes, the carrots and turnips for ten minutes, the cucumbers for two minutes. Keep them hot in their cooking water.
2. Brush the escalopes with arachide oil and grill for about two minutes on each side to give a criss-cross pattern or ‘quadrillage’ (see for