Veal w/ Lemon and Artichokes

2 cans Artichoke hearts Soak artichoke hearts in cold water and the lemon quarters.
Dup veal cutlets in flour.
Sauté cutlets in oil in a large skillet over medium high.
Add salt pepper and parsley. When browned, add wine, continue to simmer for about 30 minutes.

Bring to boil and than simmer for 10 minutes artichokes in 3 Tbl oil, 1/2 cup water, salt, pepper and nutmeg.

Add artichoke to veal and cook together another 20 minutes.

2   Lemons, quartered
3 lb Veal cutlets
2 Tbl Flour or Matzo meal
1/3 cup Oil
3 Tbl Parsley, chopped
1/3 cup White wine
1/2 teas Nutmeg

From the Recipe Collection of Nurit Friedman