Name: Involtini con Carciofi (Veal Rolls with Artichokes)
Yield: Makes about 12 rolls
Cuisine: Italian
Ingredients: Freshly ground black pepper; fine sea salt; 6 tablespoons/40 g sweet butter; 6 small to medium-size fresh artichokes; 1 tablespoon/7 g unbleached all-purpose flour; 6 ounces/1 glass/175 ml beef stock; 1½ lemons; 1½ pounds/650 g tender veal, sliced into 12 thin slices

Preparation info

Makes about
12
rolls

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

I first tasted this dish in Finale Ligure in the province of Savona, but there are versions of it throughout Liguria. It is really worth making only with fresh artichokes, because those packed in oil or brine are either too heavy and soggy or too pungent. Only small- to medium-size artichokes (that are easily cut) will do.

Ingredients

1½ pounds/650 g tender veal, sliced into 12 thin slices
6 small to medium-size fresh artichokes

Method

First slice the veal, if this work has not been done for you by a butcher. Clean the artichokes well and remove the outer leaves and the stem. Chop each artichoke into 4 to 6 pieces and put them in cold water that has been acidulated with the juice of ½ lemon. Take a slice of veal, place on it a piece or two of artichoke, a little butter, and salt and pepper to taste. Roll the veal slice tightl