Involtini di vitello con carciofi di Elena / Elena’s Artichoke Veal Cutlets
In a steamer, cook the spinach for about 2 minutes. Drain and chop. In a bowl, combine the spinach, artichokes and garlic. In a skillet, heat a little oil. Sauté the spinach mixture. Season with salt
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Ingredients
- 1 lb (500g) fresh spinach, trimmed
- 8 whole artichokes hearts packed in oil, drained and chopped
- 2 cloves garlic, finely chopped
- Olive oil
- Salt
- pepper
- 4 veal cutlets, flattened
- 4 cubes 1/2-inch (1-cm) fresh mozzarella or
- 4 cubes 1/2-inch (1-cm) bocconcini
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