INSTRUCTIONS
2 tsp olive oil
14 oz canned artichoke hearts, without oil, quartered
1 pound lean veal leg, cut into 8 thin cutlets (without bone)
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
3 Tbsp all-purpose flour
1 sprays cooking spray, or enough to coat skillet
3 Tbsp fresh lemon juice
1/8 cup white wine, optional
1/4 cup fat-free chicken broth
1/2 tsp dried tarragon
1 tsp butter


Place a large nonstick skillet over moderately high heat. Heat oil and cook artichokes until heated through, turning once, about 3 to 4 minutes; remove from skillet and keep warm on a serving platter. (Note: If you can find canned artichoke bottoms, use them, sliced, instead of hearts.)
Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.
Coat same skillet with cooking spray. Cook veal, turning once, until cooked through and browned, about 4 minutes; remove from skillet and keep warm alongside the artichokes.
With skillet over moderate heat, add lemon juice, wine, broth and tarragon, stirring to get browned bits off bottom of pan. Add butter and move pan around to help it melt; spoon over veal and artichokes. Yields 2 slices of veal and about 3/4 cup of artichokes and sauce per serving.





-- Edited by Colette at 13:54, 2006-06-13