Spring rolls with artichokes
Instructions
Peel the artichokes and cut them into wedges placing them in water acidulated with lemon juice.
Beat the meat slices and pareggiatele all around as much as possible and put on each a slice of bacon and a few slices of artichoke.
Sprinkle with a pinch of salt and pepper and wrap on themselves the slices so that you get the spring rolls.
Stick each roulade with a couple of toothpicks to keep it open during cooking.
In a Pan fry the garlic with the butter, olive oil and Rosemary, joined the rolls and Brown on all sides.
Moisten with the wine, let it evaporate and then bake the rolls for about an hour over low heat, covered container and bathing them with a little hot broth and turning them until they occasionally.
Ingredients and dosing for 4 persons
- 500 g of veal breast, sliced
- 100 g of bacon
- 4 artichokes
- 1 clove of garlic
- 1 sprig of rosemary
- 1 lemon
- 1 ladle of broth
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil extra virgin
- 50 g of butter
- Salt
- Pepper