Add oil, artichoke hearts and salt and pepper to taste. Drain, leaving 2 tablespoons water on pasta. Boil for 3 minutes if fresh, 9 minutes if dried. Nutrition information: One serving provides 195 calories, 40 calories from fat, 4.5 grams total fat, 2 grams saturated fat, 95 milligrams cholesterol, 140 milligrams sodium, 8 grams carbohydrate, 0 dietary fiber, 4 grams sugars, 29 grams protein.ģ/4 cup drained, marinated artichoke hearts (cut into small pieces)īring large saucepan with 3 to 4 quarts water to a boil. (Note: Cheese should provide enough salt.) Heat, stirring, for 1 to 2 minutes or until cheese melts and sauce is smooth. Using wood spoon, scrape up brown bits in bottom of pan. Heat small nonstick skillet over medium-high heat. Dip veal cutlets in flour, making sure both sides are coated. To brown veal chops: Place flour on plate. Recipe adapted from “Mix ‘n’ Match Meals in Minutes for People With Diabetes” by Linda Gassenheimer (American Diabetes Association). To round out the meal, serve Fresh Linguine With Artichoke Hearts. This recipe calls for baby bello mushrooms, but any type of mushroom can be used. A domestic gorgonzola works very well in the recipe and is easily found in the supermarket. Gorgonzola is a blue-veined, mild cheese that takes its name from the town of that name in Lombardy.

Veal with gorgonzola sauce is a perfect blend of the ingredients from the Lombardy region in northern Italy that stretches to the Alps.

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