Pound the scaloppini and
coat with flour.
Delicately saut� them in
a frying pan with a little olive oil.
Season with herb salt and
sprinkle with lemon juice and minced parsley.
Remove the scaloppini
from the pan and keep them warm on a plate.
Place the two artichoke
halves in the drippings in the pan. Heat them for a moment and place them
together with the scaloppini.
In the meantime mince a
few mint leaves and mix them with the breadcrumbs, oil, and a pinch of herb
salt.
Cover the artichokes with
this mixture. Serve the dish decorated with mint leaves and lemon wedges.
