Involtini di vitello o manzo con carciofi

This dish could be at home as far north as Emilia-Romagna down to Tuscany and as far south as Sicily. Both veal and beef work well for these involtini, also called uccelletti scappati, “birds that got away,” or valigini, “little valises.” Veal will become tender first, but the beef will have fuller flavor. In the north, no tomatoes are added. Instead, the involtini are braised in just meat stock, with a bit of cream or butter swirled in at the end to enrich the p