Veal With Lemon And Artichoke Hearts Recipe

• 1/3 c. all purpose flour
• 1/4 teaspoon salt
• 1 pound veal scallops or possibly cutlets, sliced 1/4 inch thick
• 2-3 tbsp. butter
• Juice of 2 lemons
• 2 tbsp. Worcestershire sauce
• 1 c. chicken broth
• 1/4 c. dry vermouth or possibly white wine
• 1 teaspoon dry marjoram
• 1 bay leaf
• 1 (14 ounce.) can artichoke hearts, liquid removed
• Warm cooked noodles
• Lemon slices
• Parsley

Directions