Recipe adapted from: Chef Michael Macchi, Bartolino's Restaurant, St. Louis. Yield: 12 servings. 12 Veal Loin or Rib Chops, cut 1 1⁄2” thick, trimmed well (IMPS/NAMP 1306 or 1332) 24 shrimp (16-20 ct.), peeled, deveined, butterflied 2 cups seasoned dry bread crumbs 1 tsp. kosher salt 1 tsp. ground black pepper 1⁄4 cup minced garlic 1 cup extra virgin olive oil 1⁄2 cup fresh lemon juice 1⁄2 cup dry white wine 96 frozen artichoke heart quarters, defrosted 3⁄4 cup olive oil Mix together bread ...
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