2 cloves garlic
Oil (half olive oil, if preferred)
2 lb. veal round (have butcher flatten to 1/4 inch)
Flour seasoned with salt and pepper
1 (1 lb.) can solid-pack tomatoes
1/2 c. California sherry or white table wine
1/4 tsp. oregano
2 (10 oz.) pkg. frozen artichoke hearts

In a heavy skillet, saute garlic in oil. Dust veal with seasoned flour; brown in oil. Add tomatoes, wine and oregano; mix well. Add frozen artichoke hearts. Cover; simmer 45 minutes to 1 hour, or until meat is tender. Serve with steamed rice, tossed green salad, French bread and fresh fruit dessert. 6 servings.