 | Beat the meat with your fist or with the meat pounder for making it more tender |
 | coat with flour |
 | cleanse the artichokes |  |
 | slice them |  |
 | slice and chop the parsley. Heat the butter |  |
 | Fry slightly one minute the escalope on both sides over high heat |
 | add the artichokes |
 | Sprinkle (sfumare) with white wine and with ½ cup of water if necessary (the sauce becomes too dry). Low the heat and cook |
 | add parsley 1 minute before serving. Add salt |
