3 veal medallions (1-2 oz. ea.)
1/2 c. flour
1 Tbsp. butter
Salt and white pepper
2 artichoke bottoms, cut in half
3 raw oysters
2 oz. Madeira wine
4 oz. heavy cream
3 oz. jumbo lump crabmeat (double picked)
1 Tbsp. fresh chopped parsley
In a sauté pan on medium heat, melt butter. Season the flour with a pinch of salt and white pepper. Dust the veal medallions with the seasoned flour and add them to the pan. Sauté for about 2 - 3 minutes on each side, or until they turn light brown. DO NOT OVERCOOK! The veal will get tough. When the veal is cooked, remove from the pan. Set them on a platter and cover to keep warm.
In the same pan, add the artichokes and the raw oysters. Let cool for 1 - 2 minutes, or until the oysters start to curl. Pour the Madeira and let it reduce by half. Add the heavy cream and continue stirring until it has reduced by 1/4. Mix in the crabmeat and reduce the heat to low. Continue cooking for another minute or so to warm the crabmeat. DO NOT OVERCOOK! Arrange the veal in the center of the platter and pour the crab and artichoke mixture over the top. Sprinkle with parsley and serve.