Veal and Artichoke-Heart Stew
This can be made with an inexpensive cut of veal. Since veal cooks quickly, it is rather rapidly done. The artichoke hearts lend a festive touch and unusual flavor. Incidentally, this stew is pale. Choose a colorful plate.
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3 1/2 tablespoons unsalted butter
2 pounds 1 1/2 inch veal cubes, trimmed
2 medium onions, cut into 1-inch chunks
4 cups chicken stock
freshly ground black pepper
2 nine-ounce boxes frozen artichoke hearts, defrosted, drained
3 tablespoons lemon juice
1/2 cup coarsely chopped fresh dill
1 1/2 tablespoons all-purpose flour
prep: 30 minutes
total: 2 hours
small stockpot with cover
1. In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the veal cubes and onions. Toss until they are coated with butter. Cook, stirring occasionally, about 10 minutes, until the veal is uniformly gray and the onions are wilted. Scrape the contents of the skillet into a small stockpot.
2. Pour into the stockpot enough chicken stock to just cover the veal and onions. Add 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat to simmering, simmer, partially uncovered, for an hour, or until the veal is almost tender.
3. Add the artichoke hearts. Cook about 10 minutes, until the artichokes are tender when pierced with am knife point. Stir in the lemon juice, dill, and additional salt and pepper to taste.
4. In a small bowl, beat the remaining 1 1/2 tablespoons of butter and the flour until smooth to make beurre manié. Pour in 1/2 cup of hot liquid from the stockpot. Beat until incorporated. Stir the liaison back into the stew. Simmer 5 minutes, until the stew thickens. Taste and adjust the seasonings. Serve with rice.