Veal With Artichoke Hearts
|Garlic||2 Clove (10 gm)|
|Veal round||2 Pound, pounded thin and cut in bite-size pieces|
|Canned tomatoes||2 Cup (32 tbs)|
|Sherry/Dry white wine||1⁄2 Cup (8 tbs)|
|Frozen artichoke hearts||20 Ounce|
Saute garlic in oil in large skillet.
Season veal generously with salt and pepper.
Brown veal in oil.
Add tomatoes, wine, and oregano, mixing well.
Last, add artichoke hearts.
Cover skillet; simmer for 1 hour.
Meat should be tender when served.
Serve this veal with broad noodles and a tossed salad;