Veal And Artichoke Stew Recipe



 All purpose flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Boneless veal1 1⁄2 Pound, cubed
 Butter/Margarine2 Tablespoon
 Basil1⁄2 Teaspoon
 Paprika1 Teaspoon
 Garlic1 Clove (5 gm), chopped
 Parsley flakes1 Tablespoon
 Fresh mushrooms1⁄4 Pound, sliced
 Chopped pimento2 Ounce, drained (1 Jar)
 Frozen artichokes9 Ounce (1 Package)
 Cornstarch2 Tablespoon
 Canned chicken broth10 3⁄4 Ounce (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 2171 Calories from Fat 858

% Daily Value*

Total Fat 96 g147.9%

Saturated Fat 41.7 g208.6%

Trans Fat 0 g

Cholesterol 854 mg

Sodium 1744.1 mg72.7%

Total Carbohydrates 93 g30.9%

Dietary Fiber 19.9 g79.4%

Sugars 5.6 g

Protein 231 g462.4%

Vitamin A 138.9% Vitamin C 146.5%

Calcium 32.3% Iron 116.7%

*Based on a 2000 Calorie diet


Combine flour, salt and pepper in flat dish.
Coat veal cubes in seasoned flour.
Place butter in 2-quart glass casserole with coated meat.
Microwave on medium for 10 minutes.
Stir in remaining ingredients, except cornstarch and broth.
Blend cornstarch and broth in small mixing bowl.
Mix into meat and vegetables; Microwave on low for 26 to 28 minutes or until meat is fork tender.
Let stand, covered, 5 minutes.
Stir well before serving.