Ingredients
- 1 medium fennel bulb (or sweet onion)
- 1 (7.5-oz) jar marinated artichoke hearts, drained
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/2 cup egg substitute (or 2 eggs)
- 1/4 cup grated Parmesan cheese, divided
- 1 lb pork cubed steak (2 pieces)
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 9 oz refrigerated (or frozen) cheese tortellini
- 1 lemon, for juice
- 2 tablespoons capers
- 1/4 cup basil pesto
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