What lies ahead is a brand new year bringing with it the renewal of all the old familiar seasons and the events those seasons espouse. As these seasons melt one into another, they also awaken our appetites to the abundance of our wonderful regional cuisine. Faithfulness to tradition is no reason not to venture forth and experience new food delights. We’re all prone to staying within our comfort zones of favorite foods which can result in ho-hum diets. Think about it, and when you make those resolutions, resolve to try new dishes. Don’t let the word “gourmet” frighten you. It’s a word that is tremendously over-used these days and actually has lost its meaning. But take heart, the following recipe is a strong throwback to fine dining. Buon appetito. Buon anno!

Scaloppine Di Vitello Con Carciofi
Veal and Artichoke Casserole
1 package frozen artichokes
1 cup sliced mushrooms
1/2 stick butter
1 1/2 teaspoons salt
12 veal cutlets
1 egg beaten   
1/4 cup flour  
1/4 teaspoon pepper
4 tablespoons olive oil   
1/4 cup beef broth   
1/4 cup white wine   
1/2 cup grated parmesan cheese
Sauté the artichokes and mushrooms in the butter for about five minutes. Season with one teaspoon salt. Put aside when done. Dip the veal cutlets in the beaten egg, then in the mixture of the flour, pepper and remaining salt. Heat the olive oil in a skillet and brown the veal on both sides. Arrange them in a shallow, greased casserole, or use a fry pan with ovenproof handle. Add the broth and wine. Cover the veal with the artichokes and sprinkle with cheese. Bake in 375 degree oven about 10 minutes or until brown. Chef’s tip: a wonderful side for this dish is lemon couscous or orzo. A green salad and a Rosado wine make this an incredible dining experience. Bravissimo!