Artichoke Stuffed Veal Involtini
A simply but tasty veal dish. This recipe yields 3 small involtini per portion. Served with salad or vegetables and potatoes it makes a good meal.
Pound the veal slices and divide each one into two. On each one lay a slice of Parma ham, a sage leaf, a sprinkle of parsley, and half a clove of garlic. Put an artichoke heart on top, then roll them up and secure with a toothpick.
Heat the butter and oil in a pan on medium heat, and fry the involtini. Add salt and pepper to taste, then add the wine. Leave the wine to be absorbed in the covered pan. When the sauce is quite thick and mostly reduced, add the half tablespoon of lemon juice and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 portions
Directions:Makes 4 portions
- 6 veal slices
- 6 slices Parma Ham
- 1 jar artichoke hearts
- 40g butter
- 2 tbsp olive oil
- 1 cup white wine
- 12 sage leaves
- 1 small bunch parsley, chopped
- 6 garlic cloves
- 1/2 tbsp lemon juice
- salt and pepper
Pound the veal slices and divide each one into two. On each one lay a slice of Parma ham, a sage leaf, a sprinkle of parsley, and half a clove of garlic. Put an artichoke heart on top, then roll them up and secure with a toothpick.
Heat the butter and oil in a pan on medium heat, and fry the involtini. Add salt and pepper to taste, then add the wine. Leave the wine to be absorbed in the covered pan. When the sauce is quite thick and mostly reduced, add the half tablespoon of lemon juice and serve.
