Veal pocket stuffed with artichokes

A lovely festive main. Replace artichokes with asparagus or spinach according to season.
INGREDIENTS FOR 6/8
1 VEAL POCKET OR SPINACINO CUT
4 ARTICHOKES, 1 LEMON TO PREVENT BROWNING
2 SANDWICH BREAD SLICES
1 SHALLOT
20 G PARMIGIANO
50 G DRIED CHERRY TOMATOES
30 G PINE NUTS
1 EGG
THYME
1 GLASS WHITE WINE
EXTRA VIRGIN OLIVE OIL
MEAT STOCK
SALT
PEPPER
1 TABLESPOON FLOUR TO THICKEN SAUCE
1 PIECE BUTTER
I clean artichokes, keeping hearts.I thinly slice and put in water with squeezed lemon to prevent browning.I sauté chopped shallot in oil, add drained artichokes, salt and pepper and cook.I mix egg and Parmigiano in a small bowl.I break bread and add egg. I add chopped tomatoes to soaked bread with thyme leaves.I combine with artichokes in a bowl until uniform.I toast pine nuts and add to filling.I check veal pocket is open to the bottom.I fill deep inside without overfilling or it may split.I sew closed with a large needle and thread.Securely sealed, ready to cook.I brown roast in extra virgin olive oil.
I add wine, salt, pepper and stock.
I bake at 180°C for about 1 and a half hours, basting with stock. Add small onions or shallots if liked. I cook an hour covered, turn and cook half an hour uncovered, remove and cool slightly.
I slice.I strain sauce, thicken with a tablespoon Italian 00 flour, add butter and pour over meat.I warm before serving with roast potatoes, vegetables or polenta.