Involtini con carciofi

Involtini con carciofi

Rolled veal with artichokes

Spring in Sicily
Simon Griffiths

I like to serve these involtini with potato and leek gratin.


Quantity Ingredient
600g veal backstraps
80g italian prosciutto, finely diced
90g unsalted butter, at room temperature
1/2 organic lemon, juiced
2 artichokes
60g unbleached plain flour
80ml virgin olive oil
fresh sage leaves
150ml dry white wine
salt and pepper


  1. Cut the veal into 8 thin slices and pat dry with kitchen paper. Mix the prosciutto into the softened butter.
  2. Bring a saucepan of salted water to the boil, then add the lemon juice. To prepare the artichokes, trim the stalks away and remove the tough outer leaves, then slice a third off the tops. Add them to the boiling water and cook for 2 minutes. Remove from the water and drain upside down on a rack. When cool enough to handle, cut each artichoke into 8 slices, removing hairy bits of choke as necessary.
  3. Spread each slice of veal with a little of the butter mixture and top with 2 slices of artichoke. Roll the meat up tightly and secure with a toothpick or string. Roll the involtini in the flour.
  4. Heat the olive oil in a large frying pan then add the sage leaves and involtini. Turn them around in the oil so that they brown evenly all over. Add the wine and stir well, making sure you scrape up all the tasty bits from the bottom of the pan. Season with salt and pepper then cover the pan and simmer over a very low heat for 10–15 minutes. Add a little more wine if need be.
Spring in Sicily
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again