- 4 Veal schnitzel
- 150 g Capers
- 4 small Artichokes.
Red onion butter – 1 dl butter, one fine chopped onion, 1 dl red wine, pepper, basil. Braise the onion in wine until the wine has evaporated.
Grill the veal schnitzels 1 min on each side. Salt and pepper. Take off the outermost leaves from the artichokes and cut the top off, cook them in salted water for 10 minutes. Let them cool off, cut them in halves and grill short before serving. Serve with butter and capers.