Involtini alla Siciliana (veal rolls with artichokes)

“Involtini” in Italy are rolled, stuffed, slices of meat and there is truly no end to the different combinations of meats and stuffings that can be found in the Italian kitchen. This particular “involtini” recipe has its origins in Sicily where artichokes are grown — and according to legend, may have even originated — and are an important part of that region’s gastronomical flavors. The recipe calls for thinly sliced veal fillet but if this is difficult to find, you could experiment with thinly sliced turkey fillet.

INGREDIENTS

500 gr (approx 1 lb) thinly sliced veal
4 artichokes
1 Lemon
Fresh aneto or dill
Fresh basil
150 gr (5 oz approx.) prosciutto
2 little cubes herbed butter
1 Small onion
Flour
White wine
Broth (chicken preferable but beef OK)

METHOD

Trim artichokes down to the most tender part (practically to the heart) and place in boiling salt water with lemon juice for 5 min. Let drain and cool, scoop out center fluff and cut into 4ths or smaller.

Place prosciutto, aneto, basil in cuisinart and chop up. Add herbed butter to make a compost.

Pound veal slices with meat hammer, if needed. Lightly salt and pepper veal slices. Put compost and 2 small pieces of artichoke and roll up. Fix with toothpicks. Roll in flour.

Sauté onion in oil, add involtini and brown then add wine and let simmer, adding broth as necessary.

Buon appetito!