Veal And Artichoke Stew

Ingredients

• 2 Pounds Shoulder Of Veal, Trimmed And Cut Into 1 Inch Cubes
• 1/3 Cup Flour Seasoned With Salt & Pepper
• 4 Tablespoons Olive Oil
• 1 Medium Onion, Finely Chopped
• 2 Cloves Garlic, Minced
• 1 Cup Hearty Dry Red Wine
• 1 (14 ounce) Can Chopped Tomatoes
• 1 Tablespoon Tomato Paste
• 1/2 to 1 Cup Beef Stock (As Needed)
• 6 Medium Artichokes
• 1 Lemon
• Salt & Pepper
• 1/4 Cup Fresh Chopped Parsley
• 1 Large Garlic Clove, Peeled
• 1/4 Cup Fresh Parsley
• 1 1/2 Tablespoon Lemon Zest

Instructions

1. 1

   Clean the artichokes by removing the tough outer...: Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot.

2. 2

   Cut off about 1/3 from the top, and...: Cut off about 1/3 from the top, and remove the prickly choke from inside.

3. 3

   Cut each of the artichokes into 6 pieces...: Cut each of the artichokes into 6 pieces and place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration, drain just before using.

4. 4

   For the topping, chop together the garlic, parsley...: For the topping, chop together the garlic, parsley and lemon zest until fine, then cover and set aside until ready to use.

5. 5

   Sprinkle the veal cubes with flour.

6. 6

   Heat the oil in a large heavy bottom...: Heat the oil in a large heavy bottom saucepan.

7. 7

   Add the veal cubes, and sauté until lightly...: Add the veal cubes, and sauté until lightly browned all over.

8. 8

   Add in the onions, and continue cooking until...: Add in the onions, and continue cooking until they are lightly browned as well.

9. 9

   Add the garlic and cook just another minute...: Add the garlic and cook just another minute or two.

10. 10

    Add the red wine, and cook until it...: Add the red wine, and cook until it has evaporated by at least half.

11. 11

    Add the tomatoes, artichokes, tomato paste, parsley and...: Add the tomatoes, artichokes, tomato paste, parsley and 1/2 cup of broth, and mix well.

12. 12

    Season with salt and pepper.

13. 13

    Cover the pot, and simmer over low heat...: Cover the pot, and simmer over low heat for 2 1/2 to 3 hours.

14. 14

    Add additional broth during the cooking period if...: Add additional broth during the cooking period if it seems to be drying out.

15. 15

    Serve hot, over a scoop of polenta, or...: Serve hot, over a scoop of polenta, or alongside mashed potatoes, then sprinkle with a little gremolata on top.