Veal cutlets (about 1 lb.)
2 cans artichoke hearts
Bunch of mushrooms
1 lemon
Salt
Pepper
Parsley
Flour
But ter
Olive oil

Dredge veal cutlets in flour, seasoned with salt and pepper. Fry lightly in butter.

In a large frying pan, in butter and olive oil, lightly saute artichoke hearts and fresh mushrooms. Add a glass plus a little more of white wine. Cover and let simmer. Add cutlets and let cook for around 30 minutes. Slice a lemon and put on top. Season with salt, pepper, and fresh parsley (add on top). Cover for around 10 minutes (let steam) and serve. Can be reheated and served as well.

This recipe was given to Billy's grandmother by a friend from Northern Italy. Billy's mother made up the recipe by watching this dish being prepared--thus the indefinite amounts!