Involtini with Artichokes and Marsala Jus

Preparation/cooking time: ca. 45m

For 4 people

Nutritional Information

Contains 367 Kcal, 27g Protein, 26g Carbohydrates, 15g Fat


  • 0.25 tsp. salt
  • 600 g waxy potatoes, cut into 2-cm cubes
  • 4 dl water
  • 1 tbsp. olive oil
  • tbsp. clarified butter
  • 1 tbsp. rosemary, finely chopped
  • 1 tin artichoke hearts (210 g)
  • 50 g raw ham, finely chopped
  • 3 tbsp. flat-leaf parsley, finely chopped
  • 40 g Parmesan, grated
  • a little pepper
  • a little nutmeg
  • 300 g veal piccata
  • 3 tbsp. white flour
  • 2 dl veal stock
  • 0.5 dl Marsala wine
  • salt and pepper to taste

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  • Bring water to the boil and salt. Add the potatoes, pre-cook for approx. 5 mins., drain well. Heat the olive oil and clarified butter in a non-stick frying pan. Add the potatoes, reduce the heat a little and fry the potatoes for approx. 10 mins, turning occasionally, until crispy. Stir in the salt and rosemary.
  • Drain the artichoke bases well and set aside 5 of them. Chop the rest, mix in a bowl with the remaining ingredients including the nutmeg. Beat the meat between two sheets of foil until thin, season on one side, turn. Distribute the filling over the unseasoned side of the stakes, roll the steaks up and secure with toothpicks. Place the flour on a flat plate, dip the Involtini in the flour and shake off the excess.
  • Heat the clarified butter in a frying pan. Reduce the heat a little, brown the Involtini all over for approx. 5 mins. Remove the meat, cover and set aside. In the same pan, bring the stock and Marsala to the boil, simmer over a medium heat for approx. 5 mins. Slice the reserved artichoke bases, add to the sauce with the Involtini, cover and steep over a low heat for approx. 5 mins. If necessary, strain the jus. Serve the Involtini with the Marsala jus and the rosemary potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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