1 lb (500g) fresh spinach, trimmed

8 whole artichokes hearts packed in oil, drained and chopped

2 cloves garlic, finely chopped

Olive oil

Salt and pepper

4 veal cutlets, flattened

• 4 cubes 1/2-inch (1-cm) fresh mozzarella or
• 4 cubes 1/2-inch (1-cm) bocconcini

In a steamer, cook the spinach for about 2 minutes. Drain and chop.

In a bowl, combine the spinach, artichokes and garlic.

In a skillet, heat a little oil.

Sauté the spinach mixture.

Season with salt and pepper.

Spread this mixture on the cutlets. Place a cube of mozzarella in the centre of each cutlet. Roll, closing the sides in, and secure with a toothpick. Dust with flour.

In a cleaned skillet, brown the veal in a little oil on all sides. Set aside. Deglaze the pan with the wine and reduce. Add the broth and sage. Add the meat, cover and cook for 8 to 10 minutes over low heat.

Remove the veal. Whisk the butter into the sauce. Simmer for a few minutes, until it thikens.

If desired, serve with roasted bell peppers and marinated eggplant.

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