Roasted Veal Chops with Artichokes

• 4 tablespoons unsalted butter
• 1 large onion, cut into medium dice
• 8 ounces black trumpet mushrooms, trimmed and cleaned
• 1 tablespoon garlic, finely chopped
• 1 cup dry white wine
• 2 cups heavy cream
• 1 tablespoon chopped, fresh parsley
• 6 veal chops, bone-in, frenched and clean, 14 ounces each
• vegetable oil, for frying
• 3 small globe artichokes, trimmed and cut into 6 wedges each

1. Melt 2 tablespoons of the butter in a medium saute pan over medium-low heat.
2. Once the butter begins to foam, add the onion and saute until well caramelized, about 10 minutes.
3. While the onions are caramelizing, heat a large saute pan over medium heat.
4. Add the remaining 2 tablespoons of butter and saute the mushrooms until tender and golden brown, about 5 minutes.
5. Add the garlic and cook for 2 minutes.
6. Add the caramelized onion and deglaze with the wine.
7. Continue cooking until the wine has reduced to just a tablespoon of liquid, about 5 minutes.
8. Add the cream and bring to a boil.
9. Reduce the heat to low and simmer until the cream is very thick, about 8 minutes.
10. Add the parsley and season to taste with salt and pepper.

unsalted butter, onion, mushrooms, garlic, white wine, heavy cream, parsley, veal chops, vegetable oil, artichokes

Taken from www.foodrepublic.com/recipes/roasted-veal-chops-with-artichokes-recipe/ (may not work)