Veal with Artichoke Hearts


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From a Tradition of Good Taste

1/2 Bay Leaf
2 Tablespoons butter
2 Tablespoons cooking oil
1 lb veal in small pieces pounded thin
6 artichoke hearts-canned and drained-cut in half
3 Tablespoons white wine
3 Tablespoons dried basil chopped
1 Tablespoon Parsely
1 clove garlic, minced
4 ripe pitted olives sliced or chopped

Combine bay leaf, butter and oil in pan and simmer 5
minutes. Remove bay leaf. Brown meat on one side. Add
artichokes, garlic, basic and parsley. Salt and peper to
taste. Turn meat and continue browning until meat is
done and artichokes are golden a bit. Add wine and
olives. Simmer an additional minute. Serves 3 people

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