Veal With Artichokes And Wild Mushrooms | Emerils.com

Ingredients

• 8 veal medallions (2 to 3 ounces each), pounded about 1/4 inch thick
• 2 teaspoons Emeril's Original 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 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, cut up, at room temperature