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Veal Fettuccini With Oysters And Artichokes

This Veal Fettuccini With Oysters And Artichokes recipe uses Cold Water Added To Oysters, Butter Or Oleo, Evaporated Milk, Green Onions, and Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4
• 2 stick
• 1 can
• 1/2
• 1/4
• 1 1/2
• 1 1/4
• 1
• 1/2

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 Sticks butter or oleo 1 C. artichoke hearts -- quartered 3 veal cutlets (very thin -- cut into 1/4-inch julienne strips)

3. 3

   Seasoned Flour Mix

4. 4

   Combine seasoning mix.

5. 5

   Add slices of veal and toss.

6. 6

   In large nonstick skillet, melt 1 stick butter.

7. 7

   Cook veal very fast, about 5 minutes.

8. 8

   Quarter artichokes.

9. 9

   Add artichokes, green onions and rest of flour mix to veal.

10. 10

    Add 3 tablespoons more butter.

11. 11

    Cook 2 minutes.

12. 12

    Stir in 1/4 cup oyster water.

13. 13

    Cook 1 minute.

14. 14

    Add remaining oyster water and 4 tablespoons butter and the evaporated milk.

15. 15

    Cook about 3 minutes.

16. 16

    Stir lightly; add oysters and 4 tablespoons butter until melted.

17. 17

    Cook about 5 minutes to cook oysters. Add cooked noodles.

18. 18

    Turn off burner, set 5 minutes. To serve roll pasta and arrange oysters and veal on each serving. Delicious.