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Veal Rolls stuffed with artichokes

Rosalia Bartolotta conquers hearts and palates with Veal Rolls stuffed with artichokes. A simple main course, a meeting of flavors between slices of meat rolled around a mixture made of raisins, pine nuts, diced primosale cheese, breadcrumbs, grated pecorino cheese, parsley, and a few mint leaves. Bay leaves and spring onions will be the final touch for an inviting dish from the first bite!

Ingredients for 4 people:

  • 5 artichokes
  • 8 slices of thinly sliced veal meat
  • 8 tablespoons of breadcrumbs
  • Extra virgin olive oil
  • Salt and pepper
  • 1 Lemon
  • A sprig of mint
  • A sprig of parsley
  • 2 spring onions
  • Raisins and pine nuts
  • 4 tablespoons of grated pecorino cheese
  • 80g primosale cheese
  • 10 bay leaves


Clean the artichokes by removing the tough outer leaves, slice them thinly, soak them in cold water with half a lemon for 2 minutes.

Take a pan, finely chop the spring onion, add 4/5 tablespoons of oil, add the artichokes and cook them over low heat with the lid on, as soon as they are cooked add raisins and pine nuts to taste, primosale cheese cut into cubes, 4 tablespoons of breadcrumbs, 4 tablespoons of grated cheese, parsley, and a few mint leaves.

Mix everything until the dough becomes thick, if necessary add a little oil.

Pass the slices of meat first in the oil and then in the breadcrumbs and stuff them with a spoonful of mixture, roll them up and finally place them in a baking dish and place a bay leaf and spring onion between one roll and the other, a drizzle of oil on top and bake at 200 degrees for about 20 minutes. Serve hot.

FROM 20 TO 28 APRIL 2024

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