1 pkg. frozen artichoke hearts, thawed
3 tbsp. butter
2 1/2 tsp. salt
12 veal scallops (chicken may be substituted)
1 egg, beaten
1/2 c. all-purpose flour
1/4 tsp. pepper
4 tbsp. oil
1/4 c. beef broth
1/3 c. Parmesan cheese, grated

Sauté 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 oil in a skillet; brown veal on both sides. Arrange in greased shallow casserole dish. Add broth; cover veal with artichokes and sprinkle with cheese. Bake for 10 minutes, or until browned, at 375°F.

Serves 6 to 8.

Submitted by: Eryn Cotti