3/4 - 1 lb. veal for scaloppine, sliced 1/4" thick
Salt
1/3 c. flour
1 tbsp. butter
1 c. chicken broth
1/4 c. dry vermouth
2 tsp. Worcestershire sauce
1/2 tsp. marjoram
1/4 tsp. garlic powder
1 bay leaf
1 (14 oz.) can artichoke hearts, drained
8 thin slices lemon, divided
Cook green noodles
1 or 2 roasted peppers or pimientos, well drained & cut into 1" pieces (opt.)
1 tsp. dill weed (opt.)

Sprinkle veal slightly with salt then coat with flour and quickly brown both sides in hot butter; cover and keep warm. Add broth, vermouth, Worcestershire sauce, marjoram, garlic powder and bay leaf to skillet and bring to boil, stirring. Add veal artichoke hearts and 4 lemon slices, simmer 10 to 15 minutes or until liquid thickens slightly. Discard bay leaf and lemon slices. Arrange veal and artichoke hearts on noodles. Pour on sauce, garnish with peppers and remaining lemon slices. Sprinkle with dill. Serves 2.