1 pkg. frozen artichoke hearts, thawed
3 tbsp. butter
2 1/2 tsp. salt
12 veal scallops (chicken can be substituted)
1 egg, beaten
1/2 c. flour
1/4 tsp. pepper
3 tbsp. olive oil + 1 tbsp. cooking oil (like Crisco)
1/4 c. beef broth
1/3 c. grated Parmesan cheese

Saute the artichokes in butter 5 minutes. Season with 1 teaspoon salt. Dip veal scallops in eggs, then in a mixture of flour, pepper and remaining salt.

Heat the oil in a skillet; brown veal on both sides. Arrange in greased shallow casserole. Add broth; cover veal with artichokes and sprinkle with cheese. Bake for 10 minutes (or until browned) at 375 degrees. (Serves 6 to 8.)

Can be done up to this point day before and add broth and cheese just before baking and serving.