Veal And Artichoke Stew Recipe

Name: Veal And Artichoke Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 cup chopped onion; 2 1/2 cups fat-free, less-sodium chicken broth; 2 tablespoons lemon juice; 1/2 teaspoon lemon pepper; 1/2 teaspoon dried tarragon; 2 (9-ounce) packages frozen artichoke hearts

Servings: persons

3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 cup chopped onion
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons lemon juice
1/2 teaspoon lemon pepper
1/2 teaspoon dried tarragon
2 (9-ounce) packages frozen artichoke hearts

1
Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.
2
Heat oil in a Dutch oven over medium-high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; saute 2 minutes.
3
Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.
4
Add artichoke hearts; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.
5
carbo rating: 10

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes, 1 tablespoon vegetable oil, and more.

Yes, Veal And Artichoke Stew falls under the Soups & Stews 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.

Veal And Artichoke Stew

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