Veal Fillet with Artichokes

Ingredients

• 4 small veal medallions (about 60-80 g each)
• 4 artichoke hearts (canned)
• 2 tbsp olive oil
• 2 spritz Worcestershire sauce
• Salt
• lemon pepper
• 1 tsp chopped parsley

Instructions

1. 1.

   Pat the medallions dry with paper towels. Drain the artichoke hearts in a sieve.

2. 2.

   Heat the oil, brown the medallions on each side for 5 minutes. Season with Worcestershire sauce, salt and lemon pepper. Let them rest over low heat for a moment.

3. 3.

   Stir in the artichokes and parsley, warm everything briefly. Arrange the medallions with artichoke hearts on two plates.

4. 4.

   Serve with fresh arugula.

5. 5.