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Veal with Mushrooms and Artichokes in Parchment

Make Veal with Mushrooms and Artichokes in Parchment at home with Button Mushrooms, Artichokes Frozen, Extra Virgin Olive Oil, Dry White Wine, and Meat Extract. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 12
• 5
• 1/4 cup
• 1/3 cup
• 1/8 tsp
• 4
• 5 oz

Method (preview)

1. 1

   Preheat the oven to 400F.

2. 2

   Cook the mushrooms and artichokes in a tablespoon of the olive oil in a 12- inch skillet for 5 minutes over medium heat.

3. 3

   Add the salt, wine, and Bovril; cook a minute, then turn out into a bowl.

4. 4

   Add the remaining olive oil to the skillet; brown the veal on both sides, turning once, about three minutes per side.

5. 5

   Place a sheet of parchment paper on a baking sheet.

6. 6

   Pile half the mushrooms, artichokes and Proscuitto in the middle, top with the veal and finish with the remaining mushrooms, artichokes, and Proscuitto.

7. 7

   Wrap to enclose.

8. 8

   Bake 10 minutes.

9. 9

   Serve hot.

10. 10

    Contributed to the FareShare Gazette by Jennie; 16 September 2005. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0 0 0