Stuffed Veal Cutlet
Rinse the artichokes and leave part of the stem and peel. Remove hard leaves and cut off leaf tips. Cut the cleaned artichokes lengthwise and sprinkle immediately with lemon juice. Cook in salt water 4-5 minutes until soft. Drain and let cool.
Rinse the cutlets, pat dry, season with salt and pepper on both sides and add one slice of pancetta. Add 2 artichoke halves and fold over. Secure with a toothpick. Repeat for each cutlet. Fry 3-4 minutes on each side in 2 tablespoons of hot oil, until golden brown.
Swirl the remaining artichokes in remaining oil hot and season with salt. Serve the veal cutlets with the salted artichokes, making sure to remove toothpicks before consuming.