3 lb. boneless veal, cut in cubes
3 tbsp. flour
2 slices bacon, diced
1 sm. lemon, sliced
1 clove garlic, minced
1 tsp. salt
1/2 tsp. marjoram
1 tsp. Worcestershire sauce
1/2 c. chicken broth
1/4 c. dry vermouth
1 bay leaf, crumbled
1 can artichoke hearts, drained
1 lemon, sliced very thin for garnish

1. Fry bacon bits until crisp. Remove.

2. Dredge veal in flour and brown in bacon fat.

3. Combine all ingredients, except artichokes and lemon garnish, in crock pot cooker.

4. Cook on low for 8 hours or high for 4-6 hours.

5. Add artichoke hearts and heat.

6. Serve garnished with thin slices of lemon.