Name: Veal with artichokes, olives and lemon
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 1 medium_piece unpeeled lemon (140g), chopped coarsely; 4 medium globe artichokes (800g); 1.2 kilogram (2½ pounds) diced veal neck; 1/4 cup (35g) plain (all-purpose) flour; 50 gram (1½ ounces) butter; 1/4 cup (60ml) olive oil; 1 medium brown onion (150g), chopped finely; 1 medium carrot (120g), chopped finely; 2 clove garlic, chopped finely; 2 sprigs fresh marjoram; 2 sprigs fresh oregano; 1 cup (250ml) dry white wine; 2 cup (500ml) chicken stock; 1 cup (150g) seeded kalamata olives; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon fresh oregano leaves; 1 medium lemon (140g), extra, cut into six wedges

Ingredients

1 medium_piece unpeeled lemon (140g), chopped coarsely

4 medium globe artichokes (800g)

1.2 kilogram (2½ pounds) diced veal neck

1/4 cup (35g) plain (all-purpose) flour

50 gram (1½ ounces) butter

1/4 cup (60ml) olive oil

1 medium brown onion (150g), chopped finely

1 medium carrot (120g), chopped finely

2 clove garlic, chopped finely

2 sprigs fresh marjoram

2 sprigs fresh oregano

1 cup (250ml) dry white wine

2 cup (500ml) chicken stock

1 cup (150g) seeded kalamata olives

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon fresh oregano leaves

1 medium lemon (140g), extra, cut into six wedges

Method

1.Place chopped lemon in large bowl half-filled with cold water. Discard outer leaves from artichokes; cut tips from remaining leaves. Trim then peel stalks. Quarter artichokes lengthways; using teaspoon, remove and discard chokes. Place artichokes in lemon water.

2.Preheat oven to 160°C (140°C fan-forced).

3.Coat veal in flour, shake off excess. Heat butter and 2 tablespoons of the oil in large flameproof dish; cook veal, in batches, until browned. Remove from dish.

4.Heat remaining oil in same dish; cook onion, carrot, garlic, marjoram and oregano sprigs, stirring, until vegetables soften. Add wine; bring to the boil. Return veal to dish with stock, cover; cook, in oven, 1 hour.

5.Add artichokes; cook, in oven, 30 minutes. Uncover; cook about 30 minutes or until veal is tender. Stir in olives, rind and juice, season to taste. Divide among serving plates; top with oregano leaves. Serve with lemon wedges.

Recipe is suitable to freeze. Serve with penne pasta.
Note

Woman's Weekly Food

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Ingredients

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