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Artichokes Stuffed with Veal and Peppers

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Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 artichokes
  • ¼ cup olive oil
  • pounds veal cutlet

Method

  1. Prepare the artichokes for stuffing and cook until tender in salted water to which lemon juice has been added. Drain, but keep warm.

  2. Meanwhile, heat the oil in a skillet. Add the veal and cook over medium heat, stirring occasionally, until the meat is browned on all sides. Add the green pepper, onion, garlic, salt

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