Ingredients
2 cans/bottles of artichokes
8 small thin slices veal
seasoned flour
8 slices ham, cut to same size as veal
16 fresh sage leaves
1 tablespoon olive oil
6 ounces dry white wine
2 ounces butter
4 tablespoons single (light) cream
Preparation
Remove any hard tips from artichokes. Coat veal with the flour. Place a ham slice and 2 sage leaves on top of each veal slice and secure with toothpicks.
Heat oil in frypan and cook veal over a high heat for 2 minutes each side. Remove veal from pan and set aside to keep warm.
Add wine to pan, bring to the boil and boil until reduced by half. Stir in artichokes, butter and cream and cook gently to heat artichokes and sauce. Spoon sauce over veal and serve.
