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Veal Stew With Artichokes Recipe
|Boneless veal stew meat||2 Pound, cut into 1-inch cubes|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Canned chicken broth||14 1⁄2 Ounce (Regular Strength, 1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry basil||1 Teaspoon|
|Dry rosemary||1 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Hot cooked buttered noodles||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2622 Calories from Fat 1100
% Daily Value*
Total Fat 123 g189.3%
Saturated Fat 51.4 g257.2%
Trans Fat 0 g
Cholesterol 779.9 mg
Sodium 3969.6 mg165.4%
Total Carbohydrates 143 g47.7%
Dietary Fiber 14.4 g57.8%
Sugars 26.8 g
Protein 221 g441.7%
Vitamin A 19.3% Vitamin C 63.5%
Calcium 73.8% Iron 44.2%
*Based on a 2000 Calorie diet
Heat oil in a 5-quart kettle over medium-high heat.
Add veal, a portion at a time, and cook until well browned on all sides; lift out and set aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Return meat to pan.
Stir in broth, wine, basil, and rosemary.
Bring to a boil; cover, reduce heat, and simmer until veal is tender when pierced (about 1 hour).
Add artichokes and cook, covered, until artichokes are tender when pierced (5 to 8 minutes).
Stir in cream; cook over high heat until slightly thickened (about 3 minutes).