preparation
Remove all fat from the veal slices. Beat them with a hammer.
Add salt and pepper and set aside.Ý 
Prepare the artichoke removing their outer leaves until reaching their hearts and put them into water and lemon.Ý 
In a bowl, season the breadcrumbs with a little oil, garlic salt, pepper and chopped parsley.Ý 
Place on each slice meat half a sottiletta, 1/2 thinly sliced and a pinch breadcrumbs.Ý 
Roll the meat and set with toothpicks.Ý 
In a dish with oil fry the garlic till golden, add a little white wine, evaporate it, then add the meat, turn for some minutes, cover and cook over a low fire till tender.Ý 
Reduce the sauce if necessary. Serve.