Rolls Of Turkey And Artichokes

Preparation:

Preparation: Slice the rump very thin, beat it and cut it into slices the size of the palm of a hand. Salt and pepper each slice of turkey. Remove the tough leaves, tips and stem from the artichokes and cut them into thin wedges. Distribute them on each slice. Roll up and secure with a toothpick. In the large pan, dissolve the stock cube with two tablespoons of water, add the rolls, turning them often. When they begin to brown and the liquid has evaporated, gradually add enough hot water to bring them to the boil. Towards the end of cooking you can add a little parsley.