Artichoke Rolls
Recipe second for 4 people based on Veal - cooking method pan.
Preparation:
Preparation: Peel the artichokes and cut them into wedges by placing them in water acidulated with lemon juice. Beat the slices of meat and smooth them all around as much as possible and place a slice of pancetta and a couple of artichoke wedges on each one. Sprinkle with a pinch of salt and pepper and wrap the slices around themselves to obtain rolls. Insert each roll with a pair of toothpicks to prevent them from opening during cooking. Brown the garlic clove in a pan with the butter, oil and rosemary, add the rolls and brown them on all sides. Wet them with the wine, let it evaporate, then cook the rolls for an hour over low heat with the container covered, wetting them with a little hot broth and turning them from time to time.
Ingredients:
Ingredients: 500 g rump of veal slices - 100 g bacon - 4 artichokes - 1 clove of garlic - 1 sprig of rosemary - 1 lemon - 1 ladle of broth - 1/2 glass of dry white wine - 2 tablespoons of extra virgin olive oil - 50 G Butter - Salt - Pepper
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