Veal Cutlets with Sauteed Baby Artichokes

Name: Veal Cutlets with Sauteed Baby Artichokes
Yield: 6 Servings
Ingredients: 1/4 cup fresh lemon juice; 12 baby artichokes; 1/4 cup olive oil; 2 large garlic cloves, minced; 6 large ripe plum tomatoes, each cut into 6 wedges; 1/2 teaspoon dried crushed red pepper; 1/2 cup fresh basil leaves, thinly sliced; 1 teaspoon grated lemon peel; 6 4-ounce veal cutlets (each about 1/4 to 1/3 inch thick); 2 tablespoons (1/4 stick) butter; 3 tablespoons chopped fresh parsley

By Trattoria Garga Florence Italy

March 31, 2003

Recipe notes