Ingredients:
- 1 kg veal loin,
- 500 g artichoke cream (COD. 03204),
- 200 g artichoke cloves (COD. 01227),
- 100 g walnut kernels.

1. Cut the veal meat in such a way that you obtain a unique slice of meat of 1cm thickness.
2. Cover the meat surface with a 0,5cm layer of artichokes cream and arrange in the centre some artichokes cloves and walnut kernels.
3. Roll up the meat and tie it with the appropriate net for roast. Garnish it with fresh aromatic herbs.
   
   Cooking Times:
   Bake it in a pre-heated oven for 1 hour at 180°C.