12 slices veal scallopini
1/4 c. flour
2 to 6 (1/2 oz.) jar artichoke hearts marinated in oil
Salt and pepper to taste
Juice of 1/2 lemon or to taste
Parsley to taste

Remove any filaments, fat or skin. Place between wax paper and lightly pound. Flour scallopini lightly, shaking off excess. Heat 2 tablespoons of oil from artichoke marinade. Saute veal, a few at a time, 4 minutes each side. Do not overcook! Remove to warm dish, season with salt and pepper. Place artichokes in skillet, add extra oil if necessary, cook, stirring gently until warmed through. Return veal to pan and heat everything together briefly. Sprinkle with lemon juice and parsley. Serve immediately. Serve with rice or noodles (buttered). Serves 6.