1/3 c. all purpose flour
1/4 tsp. salt
1 lb. veal scallops or cutlets, sliced 1/4 inch thick
2-3 tbsp. butter
Juice of 2 lemons
2 tbsp. Worcestershire sauce
1 c. chicken broth
1/4 c. dry vermouth or white wine
1 tsp. dried marjoram
1 bay leaf
1 (14 oz.) can artichoke hearts, drained
Hot cooked noodles
Lemon slices
Parsley

Combine flour and salt; dredge veal in flour mixture (in baggie). Melt butter in a large skillet over medium heat. Add veal and cook 1 minute on each side, remove and drain on paper towels. Add lemon juice and next 6 ingredients to skillet. Bring mixture to a boil stirring often. Add veal and artichokes; cover, reduce heat and simmer about 5 minutes. Discard bay leaf. Serve over cooked noodles. Garnish with lemon slices and parsley. 4 servings.