This recipe is just a little
different from the regular Picatta
because my husband doesn't care for
a heavy lemon taste and really
likes the wild mushrooms. I just
barely sneaked the capers in. :-)
The only difference between
Franchese and Picatta as far as I
can see is the capers. Neither can
be found in early Italian cookbooks
(1800's). They became popular in
the 40's and 50's. I can just see
a chef replacing his mushrooms and
artichokes with capers and wine
because he ran out of them with the
night half over. :-) Works for me
because doing artichokes is a big
effort for a little yield...no
matter how good they are!