2 lbs. veal scallops, pounded thin
Flour for dredging
3 tbsp. olive oil
3 tbsp. butter
1/4 lb. Prosciutto, thinly sliced
1 sm. onion, chopped
2 shallots, chopped
1 bay leaf, mashed
Dash of cayenne pepper
1 1/2 c. dry white wine
1/4 lb. mushrooms, sliced
1 pkg. green peas, frozen or 1 lb. fresh peas, shelled
1 jar artichoke hearts, drained
2 tbsp. butter

Lightly dredge the veal in the flour. In a large skillet, saute the pounded veal slices in the oil and butter until golden on both sides. Add the Prosciutto, onion, shallots and seasonings. Cook for 2 minutes, then blend in the wine, stirring and heat for 3 minutes more. Stir in the mushrooms, peas and artichokes and cook the sauce for 12 minutes to reduce. Then melt in the butter and stir. Place the meat on a heated platter, pour the sauce over and serve. Serves 4 to 6.