Scalloppine Di Vitello Con Carciofi(Escalopes Of Veal With Artichokes)

• 1 box frozen artichoke hearts, thawed
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 1 3/4 lb. veal escalopes
• 1/4 c. dry white wine
• 1 Tbsp. chopped parsley
• 1/4 c. heavy cream
• salt
• freshly ground pepper

1. Heat oil and butter in a large skillet.
2. Add veal and brown gently over moderate heat for 10 minutes.
3. Add thawed artichokes. Season with salt and pepper.
4. Sprinkle wine over all.
5. As soon as the wine has evaporated, stir in the parsley and cream.
6. Cover and reduce heat to low.
7. Continue cooking for 15 minutes.
8. Transfer escalopes to a serving dish.
9. Arrange artichokes on the dish and coat with sauce.
10. Serve immediately.

frozen artichoke hearts, extra virgin olive oil, butter, veal escalopes, white wine, parsley, heavy cream, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480608 (may not work)