Ingredients:

1 lb. thin Veal Scallops 454g
1 sliced lemon
½ cup flour 125ml
½ cup Marsala wine (dry Florio) 125ml
¼ cup olive oil 180ml
Salt and pepper
½ lb. mushrooms, peeled and sliced 225g
1 package frozen artichoke hearts

Instructions

Flatten veal into very thin pieces and cut to 4 inch (10cm) pieces.Dredge in flour.Sauté sliced mushrooms in oil and remove to a dish.Brown veal quickly in same pan on both sides.Add Marsala wine and season to taste and return mushrooms to pan, add artichoke hearts.Cover and simmer over low flame for 5 minutes.Serve very hot with lemon slices.