2 tbsp. butter
1/2 lb. fresh mushrooms
1 1/2 lbs. veal shoulder
2 green onions, thinly sliced
Pinch of rosemary
2 med. tomatoes, peeled and cut into eighths
1/2 c. white table wine
Seasoned salt and pepper to taste
1 tbsp. flour
1/4 c. dry vermouth
1/2 med. green pepper, slivered
1 clove garlic, pressed
1 pkg. (9 oz.) artichoke hearts, cooked and drained
2 tbsp. chopped parsley

Melt butter in skillet. Cut meat into thin strips; add to skillet and saute until browned. Remove meat from skillet; add onion, garlic, green pepper, and mushrooms to pan. Saute 5 minutes, gently stirring frequently. Return meat to pan.

Add wine, tomatoes, rosemary, salt and pepper. Cover and simmer gently 1 1/2 hours or until tender, stirring often. Blend vermouth and flour. Stir into contents of skillet. Heat, stirring gently until sauce thickens. Add artichokes (I halve mine) and parsley. Taste and correct seasonings before serving. Serves 4; 282 calories per serving.