Lemon Veal, With Artichoke Hearts Recipe

Name: Lemon Veal, With Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds stewing veal; Flour for dredging; 1 tablespoon safflower or peanut oil; 1 tablespoon butter; 1 medium onion, sliced; 2 cloves garlic; 1/2 teaspoon thyme; 1/2 to 1 cup chicken stock; 1 cup dry white wine; 1 pound baby carrots, scraped; 6 artichoke hearts; 1/4 pound mushrooms, sliced; 1 egg yolk; Juice of 1 lemon; Coarse salt and freshly ground pepper to taste; Fresh chopped parsley to garnish

Servings: persons

1/2 pounds stewing veal
Flour for dredging
1 tablespoon safflower or peanut oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic
1/2 teaspoon thyme
1/2 to 1 cup chicken stock
1 cup dry white wine
1 pound baby carrots, scraped
6 artichoke hearts
1/4 pound mushrooms, sliced
1 egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish

1
Trim the veal into one-and-a-half-inch cubes.
2
Dredge lightly with flour.
3
Heat the oil and butter in a large casserole about 12 inches in diameter.
4
Brown the veal pieces.
5
Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine.
6
Cover and simmer for 45 minutes.
7
Add the carrots and artichoke hearts and cook until almost tender.
8
If necessary at this point add more stock.
9
Add the mushrooms and cook 15 minutes more.
10
In a small bowl beat the egg yolk.
11
Crush the remaining clove of garlic with a mortar and pestle, adding a little salt.
12
Add the egg yolk and beat with a fork.
13
Pour in lemon juice and mix thoroughly.
14
Ladle a spoonful of the cooking juices from the casserole into the egg mixture.
15
Mix well.
16
Add the mixture to the casserole and cook over very low heat for a minute, stirring.
17
Do not overheat or the mixture will curdle.
18
Remove from heat, sprinkle with parsley and serve.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pounds stewing veal, Flour for dredging, 1 tablespoon safflower or peanut oil, 1 tablespoon butter, and more.

Yes, Lemon Veal, With Artichoke Hearts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Veal, With Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions