This dish walks the edge of several classic cuisines -- the pimiento adds a Hungarian nuance, the artichoke hearts lend an Italian touch, and the mushrooms and cream seem German. But whatever its heritage, its blend of flavors is sure to please.

Veal with Artichoke Hearts in Cream Sauce

6 (4-ounce) veal cutlets
1/4 cup all-purpose flour
4 tablespoons butter or margarine
1 garlic clove, crushed
1/2 pound mushrooms, sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground black pepper
1 (14-ounce) can artichoke hearts, chopped
1/4 cup heavy cream
1/4 cup chopped pimiento

1. Pound veal cutlets to 1/4-inch thickness. Dredge lightly in flour, shaking off any excess; set aside.
2. Melt butter in a large skillet over medium-high heat. Add garlic and sauté for 2 minutes; remove from oil with slotted spoon. Add veal cutlets and brown, turning once, 2 to 3 minutes per side. Add mushrooms, parsley and pepper; cook for 1 minute. Add artichoke hearts, cream and pimientos; stir gently, cover and cook for 5 minutes more. Serve warm.

Makes 6 servings.