1 lb. thin veal scallops
1 sliced lemon
1/2 c. flour
1/2 c. Marsala wine
1/4 c. olive oil
Salt and pepper
1/2 lb. mushrooms, peeled and sliced
1 pkg. frozen artichoke hearts Flatten veal into very thin pieces and cut to 4 inch pieces. Dredge in flour. Saute' 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. | 
