4 to 6 small artichokes
8 thin slices prosciutto di Parma
4 tablespoons butter
4 boneless veal cutlets, pounded thin
1 small onion, minced
2 tablespoons olive oil
1/4 cup tomato sauce*
Water as needed
Remove the outer leaves of the artichokes and cut the hearts into quarters. Mince the prosciutto with 2 tablespoons of the butter to make a paste. Spread the paste over the artichoke wedges.
Season the cutlets with salt and pepper and place a couple of artichoke wedges on the cutlets and roll them up as for a jelly roll. Tie with kitchen string.
Heat the remaining butter and the olive oil in a sauté pan and add the onion; when it is lightly browned add the cutlets and brown them well.
Mix the tomato sauce with a little water to dilute it and pour over the cutlets.
Simmer covered until tender (should not take very long).
Remove the strings and serve the cutlets with some of the pan juices.
*We like to use Tomato and Basil Sauce, but you may use the marinara of your choice.
This recipe is featured on show 2125 – Cooking Like Pellegrino Artusi.
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