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Combine flour and salt; dredge veal in flour mix (in baggie). Heat butter in a large skillet over medium heat. Add in veal and cook 1 minute on each side, remove and drain on paper towels. Add in lemon juice and next 6 ingredients to skillet. Bring mix to a boil stirring often. Add in veal and artichokes; cover, reduce heat and simmer about 5 min. Throw away bay leaf. Serve over cooked noodles. Garnish with lemon slices and parsley. 4 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches