Involtini di vitello con carciofi di Elena / Elena’s Artichoke Veal Cutlets

Instructions

1. In a steamer, cook the spinach for about 2 minutes. Drain and chop.
2. In a bowl, combine the spinach, artichokes and garlic.
3. In a skillet, heat a little oil.
4. Sauté the spinach mixture.
5. Season with salt and pepper.
6. Spread this mixture on the cutlets. Place a cube of mozzarella in the centre of each cutlet. Roll, closing the sides in, and secure with a toothpick. Dust with flour.
7. In a cleaned skillet, brown the veal in a little oil on all sides. Set aside. Deglaze the pan with the wine and reduce. Add the broth and sage. Add the meat, cover and cook for 8 to 10 minutes over low heat.
8. Remove the veal. Whisk the butter into the sauce. Simmer for a few minutes, until it thikens.
9. If desired, serve with roasted bell peppers and marinated eggplant.