A great pasta dish for any occasion:
Rinse mushrooms, cut into quarters and drizzle with juice of one lemon. Drain artichokes and cut into quarters as well. Remove peel from onions and finely dice.
Fry the meat in smaller portions one by one in the butter and remove from the frying pan. Now briefly sauté onion and mushrooms. Deglaze with whipping cream. Add the meat and artichokes and sauté for about 6 to 7 minutes. Season to taste with sherry, salt and freshly ground pepper.
Serve the veal cutlets with ribbon noodles.
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