Recipes Main Courses Veal Veal and Artichoke Involtini
Veal and Artichoke Involtini

Veal and Artichoke Involtini

Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 6
These involtini, or rolls, are made with veal, which is considered a special-occasion ingredient in Liguria. This region of Italy is rocky and rugged, so land for grazing animals is scarce.


  • 6 medium artichoke hearts, cooked
  • 3 oz. asiago cheese, thinly sliced
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 1/2 lb. veal cutlets, pounded 1/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 Tbs. (1/2 stick) cold unsalted butter, cut into
      1-inch pieces
  • 3 Tbs. olive oil
  • 1/2 cup white wine
  • 2 Tbs. fresh lemon juice


Put 2 Tbs. artichokes, 2 slices cheese and 1/2 tsp. parsley on each veal cutlet. Roll the veal around the filling and secure with a toothpick. Generously season with salt and pepper.

Preheat an electric skillet to medium-high heat. Spread the flour on a plate. Lightly dust the veal rolls with flour and shake off the excess. In the skillet, melt 1 Tbs. of the butter with the olive oil. When the butter foams, add the veal rolls and brown on all sides, 6 to 8 minutes total. Transfer to a plate and cover loosely with aluminum foil.

Pour the wine and lemon juice into the skillet and stir to scrape up the browned bits. Bring to a simmer, then turn off the heat. Add the remaining 3 Tbs. butter, stirring constantly until melted. Season the sauce with salt and pepper. Strain the sauce through a fine-mesh sieve.

Remove the toothpicks from the rolls, top with the sauce and slice crosswise. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.