Veal Cutlets with Artichokes
(Bracioline con Carciofi)
Ingredients:
Juice of 1 lemon, strained
2 tender globe artichokes
2 oz (50 grams) cooked ham, chopped
2 oz (50 grams) butter
8 best end veal cutlets, boned
1 tablespoon extra virgin olive oil
1 small onion, chopped
Salt and pepper
Directions:
Half-fill a bowl with water and stir in the lemon juice.
Cut off the tough outer leaves from the artichokes, remove and discard the chokes, cut into quarters and drop into the acidulated water.
Bring a pan of lightly salted water to the boil, drain the artichokes, add to the pan and parboil for 5 minutes, then drain.
Mix together the ham and 15 grams (1/2 oz) of the butter in a bowl and spread the mixture over the artichoke quarters.
Pound the veal cutlets with a meat mallet and season with salt and pepper.
Place an artichoke quarter on each, roll up and tie with kitchen string.
Heat the olive oil and the remaining butter in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add the roulades and cook, turning frequently, until golden brown all over.
Add 150 ml (1/4 pint) hot water and simmer for about 10 minutes until tender and cooked through, then serve. Serves 6.