2 lb. boneless veal steaks
1/2 tsp. ground black pepper
1 tbsp. salt
2 tsp. olive oil
1/4 c. shallots, chopped
1/2 c. cooking sherry
Chopped parsley
2 (15 oz.) cans artichoke bottoms

Season veal with salt and pepper. Saute veal steaks in olive oil in heavy skillet. Add shallots and sherry. Cover and cook 10 minutes or until tender. Place alternating layers of veal and artichoke bottoms in a 2 quart casserole, ending with artichoke bottoms. Pour sherry gravy over all. Cover and bake in preheated 350 degree oven for 40 minutes or until meat is tender. Sprinkle with chopped parsley and serve.