Cutlets Stuffed with Artichokes / Brauciuoline Ripiene con Carciofi



  • 4 tosmall artichokes
  • 8 thin slices prosciutto di Parma
  • 4 tablespoons butter
  • Salt
  • Pepper
  • 4 boneless veal cutlets, pound ed thin
  • 1 small onion, minced
  • 2 tablespoons olive oil
  • 1/4 cup tomato sauce*
  • Water as needed
  • Ingredients


  1. 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.
  3. 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.
  5. 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.
  7. Mix the tomato sauce with a little water to dilute it and pour over the cutlets.
  9. Simmer covered until tender (should not take very long).
  11. Remove the strings and serve the cutlets with some of the pan juices.
  12. *We like to use Tomato and Basil Sauce, but you may use the marinara of your choice.

This recipe was featured on Season 21 - Episode 2125.

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marie robertson

the small cherry tomatoes, instead of tom. sauce, I could not understand the type of tomatoes, dorini????? from Sicily, I have relatives in Marsala, they can get some for me

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