Veal Loin With Artichokes And Spinach With Paprika Sauce

• 2 teaspoons olive oil
• 2 shallots, peeled and minced
• 1 small onion, peeled and minced
• 1/2 red bell pepper, stemmed, cored, deribbed and minced
• Large pinch paprika
• 2 cups chicken broth, homemade or low-sodium canned
• 6 tablespoons plain nonfat yogurt
• Freshly ground pepper to taste
• 4 artichoke hearts
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 2 shallots, peeled and minced
• 4 ounces mushrooms, sliced
• 6 cups stemmed spinach
• 2 tablespoons dry bread crumbs
• Salt and freshly ground pepper to taste
• 1 pound boneless leg of veal, cut into 8 2-ounce medallions

1. To make the sauce, heat the olive oil in a small saucepan.
2. Saute shallots, onion and red pepper until soft, about 5 minutes.
3. Stir in paprika.
4. Add chicken broth.
5. Simmer until reduced to 1/2 cup.
6. Remove from heat and whisk in yogurt.
7. Season with pepper.
8. Keep warm.
9. Place artichoke hearts in a medium saucepan.
10. Cover with water and add lemon juice.
11. Simmer until tender, about 20 minutes.
12. Cut each artichoke heart in quarters.
13. Set aside.
14. Heat 1 teaspoon of the olive oil in a large nonstick skillet.
15. Add shallots and mushrooms and cook until soft, about 6 minutes.
16. Add spinach and cook until wilted, about 4 minutes.
17. Stir in bread crumbs, artichokes, salt and pepper.
18. Set aside and keep warm.
19. Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat.
20. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
21. Divide spinach mixture among 4 plates.
22. Top with 2 pieces of veal.
23. Spoon sauce over and serve immediately.

olive oil, shallots, onion, red bell pepper, paprika, chicken broth, nonfat yogurt, freshly ground pepper, hearts, lemon juice, olive oil, shallots, mushrooms, stemmed spinach, bread crumbs, salt, veal

Taken from cooking.nytimes.com/recipes/6581 (may not work)