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Ingredients

• 1/2 cup finely chopped onion
• Vegetable cooking spray
• 4 (1-ounce) slices white bread, cut into 1/2-inch cubes
• 1/4 cup plus 2 tablespoons Riesling or other slightly sweet white wine, divided
• 2 tablespoons skim milk
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 8 (2-ounce) slices veal scaloppine, cut in half crosswise
• 1/4 cup all-purpose flour
• 2 tablespoons reduced-calorie margarine
• 1 tablespoon fresh lemon juice
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 cups quartered fresh mushrooms
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 2 tablespoons cornstarch
• 2 tablespoons water
• Thin lemon slices (optional)

Description

Serve With Either A Riesling Or Perhaps A Provence Rosé D'Anjou, Which Has An Aromatic Quality That The Artichokes Won't Overwhelm.

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