Veal rolls with artichokes are a simple yet flavorful main course, perfect for a family Sunday or a holiday lunch. Thin slices of veal are filled with a tasty mixture of sausage and provola cheese, then rolled and cooked until tender and juicy.
They are accompanied by fresh artichokes, always cooked in the pan, whose slightly bitter taste pairs well with the savory filling. This is a recipe that combines tradition and seasonality, ideal when you want to serve a complete and satisfying dish without spending hours at the stove. Try them yourself and you’ll taste how delicious they are!
Here are other main course suggestions with artichokes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 313.86 (Kcal)
- Carbohydrates 7.33 (g) of which sugars 1.24 (g)
- Proteins 19.56 (g)
- Fat 23.33 (g) of which saturated 5.48 (g)of which unsaturated 7.80 (g)
- Fibers 2.93 (g)
- Sodium 786.47 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz thin veal slices
- 3.5 oz sausage
- 1.5 oz provola cheese
- 3 artichokes
- 1 spring onion (scallion)
- Half glass white wine
- vegetable broth (or water)
- rice flour (or all-purpose flour)
- sage
- parsley
- extra virgin olive oil
- butter
- salt
Tools
- Large skillet
- Cutting board
- Bowl
- Kitchen twine
- Meat mallet
Preparation
Clean the artichokes by removing the outer leaves and the tips, cut them in half and remove the choke (the fuzzy part), if present. As you clean them, immerse them in a bowl of cold water with lemon juice to prevent them from darkening.
If you also have the stems, peel them and immerse them in the bowl as well.
Trim the spring onion, slice it into thin rounds and sauté it in a large pan with a drizzle of oil.
Add the artichokes, drained and sliced. Season with salt, moisten the pan with a little broth and cook them for about ten minutes, or until tender (1).
When done, remove them from the pan and keep them warm.
Place the veal slices on a cutting board and pound them slightly.
Spread crumbled sausage on each slice, a thin slice of provola and a sage leaf (2).
Roll the meat, sealing the edges, and tie the rolls with kitchen twine. Finally, dust them in rice flour (or another flour of your choice).
Melt a little butter in the same pan used earlier. Add the rolls and brown them on all sides, sprinkling with a pinch of salt (3).
Deglaze with the white wine and let it evaporate. Moisten the pan with a little broth, cover and cook the rolls for about ten minutes.
Add the artichokes and let them meld with the meat for a few minutes, adding some parsley if desired.
The veal rolls with artichokes are ready, serve them hot with their pan sauce… enjoy your meal!
Tips and Notes
Out of season, you can use frozen artichoke hearts.
You can replace the sausage with coarsely chopped fresh pancetta or rolled pancetta slices.
You can substitute provola with Asiago or Edam.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
You can prepare the rolls in advance and keep them in the refrigerator, but it is recommended to cook them just before serving. The artichokes can also be cooked the day before and stored in the refrigerator.
