Veal and Artichoke Involtini (Ligurian Rolls)

Ingredients

• 6 medium artichoke hearts, cooked
• 3 oz asiago cheese, thinly sliced
• 2 Tbsp chopped fresh flat-leaf parsley
• 1½ lb veal cutlets, pounded ¼ inch thick
• salt and freshly ground pepper, to taste
• ½ C all purpose flour
• 4 Tbsp (½ stick) cold unsalted butter, cut into 1-inch pieces
• 3 Tbsp olive oil
• ½ C white wine
• 2 Tbsp fresh lemon juice

Directions

Put 2 Tbsp artichokes, 2 slices cheese and ½ tsp parsley on each veal cutlet. Roll the veal around the filling and secure with a toothpick. Generously season with salt and pepper.

Preheat an electric skillet to medium-high heat. Spread the flour on a plate. Lightly dust the veal rolls with flour and shake off the excess. In the skillet, melt 1 Tbsp of the butter with the olive oil. When the butter foams, add the veal rolls and brown on all sides, 6 to 8 minutes total. Transfer to a plate and cover loosely with aluminum foil.

Pour the wine and lemon juice into the skillet and stir to scrape up the browned bits. Bring to a simmer, then turn off the heat. Add the remaining 3 Tbsp butter, stirring constantly until melted. Season the sauce with salt and pepper. Strain the sauce through a fine-mesh sieve.

Remove the toothpicks from the rolls, top with the sauce and slice crosswise. Serve immediately. Serves 6.