GRILLED VEAL CHOPS WITH ARTICHOKES AND WHITE BEAN COULADE (Restaurant Quality)

This was an amazing meal, made up by Sherry because her original recipe just had no excitement to it. This is definitely restaurant quality!

2 veal chops
Herbs de Provence
Salt and pepper
Olive oil

2 cans cannellini beans, drained
Salt
Fresh mint, chopped
Red pepper flakes

1 can artichoke hearts (not in oil), drained
1 shallot, minced
Spoonful of garlic
Coriander seeds
Dried Thyme
Salt
Squeeze of lemon juice
White wine

Grated parmesan cheese

1. Rub the herb marinade and olive oil on the veal chops, and let sit for 30 minutes. Brown in olive oil. Set aside.
2. Cook cannellini beans with salt, mint and red pepper flakes in pot until well combined over medium heat until thickened.
3. Cook garlic and shallot in olive oil until soft. Add coriander seeds, thyme and artichoke hearts and cook over low heat until well combined. Add salt, lemon juice and white wine and cook over low heat until well mixed.
4. Grill veal chops until done (medium). Serve beans on plate, place veal chops over beans, top with artichoke hearts, and grated parmesan cheese.