Lemon Veal, With Artichoke Hearts

Name: Lemon Veal, With Artichoke Hearts
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1/2 pounds stewing veal; Flour for dredging; 1 tablespoon safflower or peanut oil; 1 tablespoon butter; 1 medium onion, sliced; 2 cloves garlic; 1/2 teaspoon thyme; 1/2 to 1 cup chicken stock; 1 cup dry white wine; 1 pound baby carrots, scraped; 6 artichoke hearts; 1/4 pound mushrooms, sliced; 1 egg yolk; Juice of 1 lemon; Coarse salt and freshly ground pepper to taste; Fresh chopped parsley to garnish

By Moira Hodgson

Total Time: 1 hour 20 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; SPRING VEGETABLES IN STEWS

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Ingredients

Yield:4 servings

½pounds stewing veal
Flour for dredging
1tablespoon safflower or peanut oil
1tablespoon butter
1medium onion, sliced
2cloves garlic
½teaspoon thyme
½ to 1cup chicken stock
1cup dry white wine
1pound baby carrots, scraped
6artichoke hearts
¼pound mushrooms, sliced
1egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish

Ingredient Substitution Guide

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Preparation

Step 1
Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
Step 2
Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
Step 3
Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
Step 4
In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
Step 5
Remove from heat, sprinkle with parsley and serve.