Lemon Veal, With Artichoke Hearts
Published April 23, 1983
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
½ pounds stewing veal
Flour for dredging
1 tablespoon safflower or peanut oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic
½ teaspoon thyme
½ to 1 cup chicken stock
1 cup dry white wine
1 pound baby carrots, scraped
6 artichoke hearts
¼ pound mushrooms, sliced
1 egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish
Nutritional analysis per serving (4 servings)
44 grams carbs; 93 milligrams cholesterol; 373 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 16 grams fiber; 1321 milligrams sodium; 23 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes