Costeleta de vitela com ervilhas, alcachofras e bacon

Ingredientes

• 100 ml extra virgin olive oil
• 1 large shallot diced
• 1 clove garlic finely chopped
• 4 rashers streaky bacon diced
• 200 g frozen peas
• 4 artichoke hearts in olive oil sliced
• 2 sprigs thyme leaves picked
• 4 veal loin chops

Modo de preparo

1. 1

   Heat the oven to 200c/fan 180c/gas 6. Heat the olive oil over a low heat, add the shallots and garlic and simmer very gently for 10 minutes, then add the bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the peas and cook for a few minutes then stir in the artichokes and thyme and season. Keep warm.

2. 2

   Heat a griddle pan (chargrill), rub the veal chops with the saved oil and season well.

3. 3

   Griddle the chops for 2 or 3 minutes on each side and give them plenty of colour – they work well when a little charred. Season, then either continue to griddle or transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.