Scallops With Artichoke Cream

Preparation:

Preparation: Clean the artichokes keeping only the tenderest inner part, then cut them into slices and put them in cold water acidulated with lemon juice. Fry the crushed garlic clove in a large frying pan with the butter and oil; remove it and quickly brown the slices of meat in the sauce; salt and pepper them, drain them and keep them warm. Transfer the artichokes to the pan, salt them, pour over the white wine and cook them; set aside about a third and pass the remaining artichokes in the vegetable mill. Pour them into the pan, add the cream and cook for a minute over low heat; add the olives, put the meat back in and let it season, turning it a couple of times; sprinkle with chopped parsley and remove from heat. Serve the escalopes covered with the artichoke cream and garnish with the sliced artichokes kept aside.