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1
Prepare sachet depice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
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2
Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color).
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3
Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes.
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4
Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath.
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5
Once they are thoroughly cool, drain and peel off the tough outer skins.
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6
Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol).
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7
Add veal, water, and 1 teaspoon salt.
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8
Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important).
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9
Add herb sachet and reduce heat to a low simmer.
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10
Cook, uncovered, 1 hour, skimming the surface frequently.
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11
Add artichokes to the pot, submerging them partially in the liquid.
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12
Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking.
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13
Remove the sachet and squeeze out the liquid into the pot.
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14
Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas.
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15
You should have about 3 cups liquid.
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16
Thicken sauce Wipe out the pot and return it to the stove.
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17
First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute.
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18
Next, make a veloute by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth.
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19
(Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isnt necessary as long as you whisk diligently.)
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20
Reduce heat and simmer 10 minutes.
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21
Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the veloute (this will allow the egg to gently heat so it doesnt curdle).
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22
Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes.
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23
(If you prefer, omit the egg and whisk the cream directly into the veloute in the pan.)
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24
Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring.
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25
Season with salt and pepper.
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26
Add lemon juice and chopped dill or parsley to taste.
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27
This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
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28
Omit fava beans, peas, and artichokes.
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29
Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat.
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30
Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine.
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31
Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes.
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32
Finish with the liaison, then return veal to the pot along with the vegetables.
