- Prep time:
- Cooking time:
- Wine pairing:
Clean the artichokes, cut them and stew them with oil, lemon juice and a crushed clove of garlic, adding salt and a little hot water if necessary,
then remove the garlic and add the chopped thyme.
Add a firm mixture of beaten egg yoks and Parmesan, add salt and pepper and use the mixture to stuff the meat (hold it firmly together with kitchen string).
Sauté the leek and the spring onions in oil, then gently brown the meat and sprinkle it with a glass of wine, add salt and pepper and cook in a covered pot over medium heat for 50'.
Whisk the gravy, add some chopped parsley and serve it sliced and topped with the pan sauce.
(4 people): 600 g of veal (cut in the middle by the butcher), 12 artichokes, 1 lemon, 4 egg yolks, grated Parmesan, 150 g of leek, 150 g of spring onions, thyme, parsley, 1 clove of garlic, Vernaccia Panizzi, oil, salt and pepper.