Veal Kidney with Artichokes and Madeira

Trim the veal kidneys so that only a thin layer of fat remains all around. If necessary, cut the underside with a sharp, pointed knife so that you can remove the “strand”. Season the kidneys with salt and pepper. Add a little oil to a copper or other ovenproof pot and place the kidneys in, top side down. Sear for about 2 minutes and then roast in a preheated oven at 180 °C for about 15 minutes. (Meanwhile, repeatedly remove any blood that accumulates in the incised cavity). Lift out kidney and let rest for a while wrapped in aluminum foil at 100 °C. Halve shallots and potatoes, add to pot and sauté briefly in butter over medium heat. Deglaze with Madeira and pour in soup. Stir in plucked thyme and simmer over low heat for about 15 minutes. Clean artichokes (remove hard leaves and hay) and cut into quarters. Add and cook for another 10 minutes until everything is cooked through. Season with freshly ground sea salt and pepper. Cut the roasted kidneys into thin slices, arrange on well warmed plates and spread the braised vegetables all around.

Preparation Tip:

BURNING TEMPERATURE: 180 °CCOOKING TIME: veal kidney 17-20 minutes, vegetables approx. 25 minutes

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