Breast of Veal with Artichoke Hearts
(Spinacino Ai Carciofi)
Ingredients:
2 and 1/2 lb (1.2 kg) boned breast of veal
11 oz (300 grams) minced meat
2 oz (50 grams) Parmigiano cheese, freshly grated
1 egg, lightly beaten
3 very tender artichoke hearts
4 tablespoons extra virgin olive oil
Juice of 1/2 lemon, strained
1 oz (25 grams) butter
Salt
Directions:
Using a sharp knife, cut a deep 'pocket in the veal.
Mix together the minced meat, Parmigiano cheese and egg in a bowl and season with salt.
Place 2-3 tablespoons of the minced meat mixture in the veal 'pocket' and gently push it down towards the end.
Insert an artichoke heart with the base towards the opening.
Stuff the pocket with another 2-3 tablespoons of the minced meat mixture, pushing it down well, then insert another artichoke heart.
Add another 2-3 tablespoons of the minced meat mixture, then the remaining artichoke heart and, finally, add the remaining minced meat mixture.
Sew up the opening with trussing thread.
Mix 1 tablespoon of the olive oil with the lemon juice in a small bowl and brush the mixture all over the veal.
Heat the butter and the remaining olive oil in a large pan or flameproof casserole, add the veal, cover and cook over a low heat for about 1 hour.
After the first 30 minutes, start turning the veal occasionally.
About 5 minutes before the end of the cooking time, remove the lid, increase the heat and cook the veal, turning frequently, until browned all over.
Remove the pan from the heat and leave the veal to stand for 10 minutes before carving into slices.
Arrange the slices on a serving dish and spoon some of the cooking juices over them. Serves 8.