Veal spinach with artichokes

Preparation:

Preparation: In a bowl, season the minced meat with the grated cheese, salt and the lightly beaten whole egg. Insert two or three tablespoons of ground beef into the baby spinach and carefully push it all the way down. Insert an artichoke with the tip turned towards the opening. Then more minced meat pushing well and an artichoke always with the tip towards the opening. Still more minced meat, more artichoke heart and finish with the meat. Sew the pocket, shape the spinach so that it has a rather regular shape. Brush it with a little oil mixed with lemon juice. In an oval roasting pan, heat the butter and oil, place the meat in it, do not brown, but cover and cook over low heat for about an hour. After half an hour, turn the spinach from time to time. When there are 5 minutes left before cooking, uncover and brown well. Turn off. Let the baby spinach rest, then cut it into slices and you will see that the artichoke slice will look like a beautiful flower in the center of each one. Arrange them in a circle on the serving plate and pour a spoonful of the cooking liquid over them. Accompanying wines: Bardolino “Novello” DOC, Bolgheri Rosato DOC, Alezio Rosato DOC.