Veal Stew With Sauteed Artichokes Recipe

Name: Veal Stew With Sauteed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, finely chopped; 2 tablespoons peanut or vegetable oil; 1 tablespoon unsalted butter; 4 pounds veal stew, in 2-inch cubes; 3/4 cup flour; 1 cup dry white wine; 2 teaspoons sage leaves; Coarse salt and freshly ground pepper to taste; 3 pounds baby artichokes; Juice 1/2 lemon; 2 tablespoons olive oil; 1 tablespoon safflower oil; 1 clove garlic, minced (green part removed)

Servings: persons

4 shallots, finely chopped
2 tablespoons peanut or vegetable oil
1 tablespoon unsalted butter
4 pounds veal stew, in 2-inch cubes
3/4 cup flour
1 cup dry white wine
2 teaspoons sage leaves
Coarse salt and freshly ground pepper to taste
3 pounds baby artichokes
Juice 1/2 lemon
2 tablespoons olive oil
1 tablespoon safflower oil
1 clove garlic, minced (green part removed)

1
In a heavy casserole, soften the shallots in the oil and butter.
2
Remove with a slotted spoon and set aside.
3
Lightly dredge the veal pieces with flour.
4
Brown a few pieces at a time in the casserole on all sides, turning with tongs.
5
Set the browned pieces aside in a bowl.
6
When the meat has browned, add the white wine and scrape up cooking juices.
7
Return meat to the pan, along with the sage, shallots, salt and pepper.
8
Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
9
Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes.
10
Remove tough outer leaves.
11
Slice the artichokes vertically in quarter-inch pieces.
12
Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
13
Heat the olive and safflower oils in a large skillet.
14
Saute the artichokes until browned and keep them warm.
15
Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
16
Just before serving the stew, sprinkle the artichokes over the top.

274

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 13 ingredients. The key ingredients include: 4 shallots, finely chopped, 2 tablespoons peanut or vegetable oil, 1 tablespoon unsalted butter, 4 pounds veal stew, in 2-inch cubes, and more.

Yes, Veal Stew With Sauteed Artichokes 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 Stew With Sauteed Artichokes

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