4 loin veal chops, your choice of thickness
1 lg. onion
1 lg. red bell pepper, cut into 1/4 inch strips
1 lg. green bell pepper, cut into 1/4 inch strips
1 lg. yellow bell pepper, cut into 1/4 inch strips
1 (8 oz.) can artichoke hearts, cut into 4 pieces
1/2 c. pitted black olives (sliced)
2 lg. fresh tomatoes, cut into 1/2 inch cubes
1 lb. fresh mushrooms (sliced)
1 c. white wine
6 to 8 fresh basil leaves coarsely chopped
Salt and pepper
1/4 lb. butter

Broil veal chops to your liking. Set aside and keep warm.

Saute peppers, onion and mushrooms in butter (about 1/4 pound) until done (firm). Add artichokes, olives and tomatoes. Continue cooking for about 1 minute.

Add fresh basil and wine, salt and pepper to taste. Simmer for about 2 to 3 minutes.

Arrange veal chops in baking dish. Pour vegetable melange over veal and heat in 400 degree oven for about 5 minutes.