Rosy Veal with Artichokes
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 1/2 | lb | Veal in 1-1/2 inch cubes |
| 2 | tb | Olive oil |
| 1 | cn | Condensed tomato soup |
| 1/2 | c | Water |
| 1/4 | c | Chablis or other white wine |
| 2 | Cloves garlic; minced | |
| 1 | pk | (9-oz) frozen artichoke hearts |
| 1/2 | lb | Fresh mushrooms |
| 3 | oz | Salami; cut in strips |
| 1/2 | c | Drained; chopped pitted black olives |
| 1 | tb | Drained capers |
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