A delicately flavoured dish, Veal with Artichokes is a marvellous family supper dish. Serve with mashed potatoes and green beans.
2 lb. stewing veal, cut into
2 teaspoon salt
2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
11. oz. olive oil
2 large onions, finely chopped
8 fresh artichoke hearts, cut into
8 fl. oz. veal or chicken stock 4 fl. oz. dry white wine 4 teaspoon dried thyme
Preheat the oven to moderate 350°F (Gas Mark 4,180°C).
In a medium-sized mixing bowl, mix together the veal, salt, pepper and oregano, tossing well until the meat is coated with the flavourings.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and fry them, stirring occa- sionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Using a slotted spoon, transfer the onions to a flameproof casserole. Add the veal mixture to the frying-pan and fry, stirring frequently, for 8 to 10 minutes or until the meat is lightly browned all over. Using a slotted spoon, transfer the meat to the casserole. Add the artichoke hearts to the pan and fry them for 2 minutes. Pour the contents of the frying-pan on to the mixture in the casserole. Pour over the stock, wine and thyme. Place the casserole over high heat and bring the liquid to the boil.
Remove the casserole from the heat and place it in the oven. Cook for for 1 to U hours or until the meat is tender when pierced with a sharp knife.
Remove the casserole from the oven and serve immediately.