2 cloves garlic
2 tbsp. oil
2 lbs. veal round, cut into bite pieces. (Have butcher flatten pieces 1/4 inch thick)
1 lb. can solid pack
Tomatoes
1/2 c. sherry or savterne
1/4 tsp. oregano
2 (10 oz.) pkg. artichoke hearts

In heavy skillet saute garlic in oil. Remove the garlic and season the veal with salt and pepper, brown in the oil.

Add the tomatoes, wine and oregano mixing well and the artichoke hearts. Cover and simmer 45 to 60 minutes or until the meat is tender. Serves 8.