Veal with Artichokes and Wild Mushrooms



8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick
2 teaspoons Emeril's Essence
1 tablespoon olive oil
1 tablespoon minced shallots
1 tablespoon minced garlic
2 cups sliced assorted fresh wild mushrooms
1 cup blanched quartered artichoke hearts
1/4 cup chopped green onions
1 teaspoon kosher salt
6 turns freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup dry white wine
1/4 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, in pieces, at room temperature

1. Place the veal medallions on a flat surface, sprinkle them on both sides with the Essence, and press the seasoning into the meat evenly.
2. Heat the oil in a large non-reactive skillet over high heat. Add the veal, shallots, garlic, mushrooms, artichoke hearts, green onions, salt, and pepper, and cook, stirring, for about 2 to 3 minutes.
3. Turn the veal, placing it on top of the vegetables. Stir in the lemon juice and the white wine and cook for 1 minute. Remove the veal and set aside. Cook the vegetables for 1 minute. Whisk in the cream and butter and bring to a boil. Return the veal to the skillet for 1 minute and remove from the heat. Remove the veal with tongs. You should have about 2 cups of the sauce and vegetables.
Yield:4 servings