This dish walks the edge of several classiccuisines — the pimiento adds a Hungarian nuance, the artichokehearts lend an Italian touch, and the mushrooms and cream seemGerman. But whatever its heritage, its blend of flavors is sureto please.
Recipe: Veal with ArtichokeHearts in Cream Sauce
6 (4-ounce) veal cutlets
1/4 cup all-purpose flour
4 tablespoons butter or margarine
1 garlic clove, crushed
1/2 pound mushrooms, sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground black pepper
1 (14-ounce) can artichoke hearts, chopped
1/4 cup heavy cream
1/4 cup chopped pimiento
Makes 6 servings.
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