Veal With Garlic Cream Sauce and Artichokes

In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add garlic and cook, stirring, for 1 minute. Add the wine and chicken broth; increase heat to medium high and simmer until reduced to about 1/4 cup. Add cream, artichokes and herbs; continue cooking until slightly thickened. Taste and add salt and pepper, to taste. Set aside.

Combine the 1/2 teaspoon salt, 1/8 teaspoon of pepper, and flour; dredge veal with the flour mixture, shaking off excess flour.

In a large skillet over medium-high heat, brown the veal for about 1 minute on each side. Add the cream and artichoke mixture, along with cheese and tomatoes. Heat through and serve with hot cooked pasta.

Serves 4 to 6.

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