Method to make Veal with Leeks and Artichokes

Hi everyone, Tracy here! I’m excited to share with you a cozy, comforting recipe that has become a new favorite in my home – Veal with Leeks and Artichokes.

As many of you know, I love finding elegant yet approachable dishes to serve for special dinners with friends and family. And this savory veal paired with the sweet, earthy flavors of leeks and artichokes really fits the bill! The sauce is so luxurious and rich, but surprisingly easy to pull together even on a busy weeknight.

I first tried a version of this meal at a lovely little French bistro downtown on date night with my husband a few months back. We were completely wowed by the tender veal blanketed in that glossy, buttery sauce studded with sweet caramelized leeks and briny artichoke hearts. Every bite just melted in your mouth! I immediately tucked into my purse to recreate it at home.

After a few trials, I’m so happy with my home kitchen take on this restaurant classic! I use boneless veal shoulder which becomes fall-apart tender as it simmers gently in the sauce. The key is cooking the veal low and slow to let the flavors of the wine, stock and herbs really permeate the meat.

While the veal braises away, I caramelize sliced leeks in olive oil and butter to bring out their natural sweetness. And I love using jarred baby artichoke hearts for convenience since they hold their shape nicely when cooked. It all comes together in a lush, silky sauce that blankets the fork-tender veal and veggies.

Veal With Leeks And Artichokes
Tender veal meets sautéed leeks and artichokes—a symphony of flavors

Veal with Leeks and Artichokes recipes

Method To Make Veal With Leeks And Artichokes 1

Veal with Leeks and Artichokes

Veal with Leeks and Artichoke is a classic French dish. The combination of artichokes and bacon adds flavor and texture to this meaty meal. The fresh herbs and vegetables add a great deal of flavor. The veal is cooked in a broth with the ingredients. The broth is delicious served with a green salad or a side of rice. This dish is also great for leftovers and makes a wonderful holiday meal.
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Course: Main dishes, Party
Cuisine: French
Keyword: artichokes, leeks, veal
CookingStyle: Braising, Sautéing
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 112kcal
Author: Tracy Hilton
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Method To Make Veal With Leeks And Artichokes 5
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.



  • Place trimmed veal in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
  • Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
  • Heat oil in heavy large pot over high heat. Working in batches, add veal and cook until well browned on all sides, about 7 minutes per batch.
  • Transfer veal to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds.
  • Return veal and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil, add defrosted artichoke hearts. Reduce heat to medium-low; cover and simmer until veal is very tender, about 1 1/2 hours. Add more broth by 1/4 cupfuls if stew is dry.
  • Season stew to taste with salt and pepper. Transfer to bowl; sprinkle veal stew with reserved 1/4 cup chopped parsley and thyme.
  • Veal stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated.



Veal with Leeks and Artichoke is a popular recipe from the Middle Ages. The ingredients are very versatile and can be used in a variety of recipes. You can use them in pasta dishes, risotto, and even as a topping in torta pasqualina. They can be roasted, sauteed, or fried. For the dish, dill and rosemary are excellent companion herbs. Veal with Leeks and, of course, artichokes are most delicious when they are in season.
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Serving: 1serving | Calories: 112kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Slow Cooker Veal with Leeks and Artichokes

Veal With Leeks And Artichokes
Sear your veal for that extra depth of flavor.

To prepare Slow Cooker Veal with Leeks and Artichokes, start by optionally searing the veal pieces in a skillet until browned on all sides. Transfer the seared veal to your slow cooker. In the same skillet, sauté sliced leeks and minced garlic until softened and fragrant, then add them to the slow cooker along with quartered artichoke hearts, dried thyme, salt, and pepper. Pour chicken broth and dry white wine over the ingredients in the slow cooker, stirring gently to combine. Cover and cook on low heat for 6-8 hours until the veal is tender and the flavors meld together. Once cooked, adjust seasoning if needed and sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve your Slow Cooker Veal with Leeks and Artichokes with your favorite side dishes or over cooked rice or pasta for a comforting and satisfying meal.

Tips for making Veal with Leeks and Artichokes

Veal With Leeks And Artichokes
Warm, crusty bread—perfect for sopping up the savory sauce.

Cooking Tips

Firstly, consider searing the veal before adding it to the slow cooker. While this step is optional, it adds a depth of flavor that truly elevates the dish. The aroma of sizzling veal mingling with the olive oil in the skillet evokes a sense of anticipation, promising a rich and satisfying meal ahead.

When sautéing the leeks and garlic, take your time to allow them to soften and release their fragrant essence. The gentle sizzle of the ingredients in the skillet creates a cozy atmosphere in the kitchen, filling the air with comforting aromas that invite you to slow down and savor the cooking process.

As you combine the ingredients in the slow cooker, take a moment to appreciate the harmony of flavors coming together. The earthiness of the leeks, the subtle sweetness of the artichokes, and the savory richness of the veal create a symphony of tastes that dance on the palate.

When pouring in the liquid, choose a high-quality chicken broth and a dry white wine that you enjoy drinking. The liquid serves as the foundation of the dish, imparting depth and complexity to the flavors. The gentle sound of the liquid cascading into the slow cooker brings a sense of tranquility to the kitchen, signaling the beginning of a leisurely cooking journey.

Finally, as the veal cooks low and slow, allow yourself to be transported by the tantalizing aromas that waft through the air. The anticipation builds with each passing hour, as the flavors meld together and the veal becomes increasingly tender. When the dish is ready, garnish with fresh parsley for a pop of color and freshness that enhances the presentation.

Serving Suggestions

Veal With Leeks And Artichokes
Veal, leeks, and artichokes—an exquisite trio.

For serving suggestions with Veal with Leeks and Artichokes, consider pairing it with Spinach Quiche for a well-balanced and satisfying meal. The creamy texture of the quiche complements the tender veal and savory leeks, creating a delightful flavor combination. Alternatively, serve the veal over a bed of Tonkotsu Ramen for a fusion twist on a classic dish, adding depth and richness to the hearty ramen broth. Another option is to pair it with Guacamole Salad for a fresh and vibrant accompaniment that adds a pop of color to the plate. These serving suggestions offer a variety of flavorful combinations to enhance the enjoyment of your Veal with Leeks and Artichokes, making it a versatile and delicious dish for any occasion.

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Frequently Asked Questions about Veal with Leeks and Artichokes

Veal With Leeks And Artichokes
A taste of culinary excellence: veal with leeks and artichokes
  • Can I use a different cut of meat? Absolutely! While veal stew meat works beautifully, you can experiment with beef stew meat or even chicken for a unique twist.
  • How can I store leftovers? To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Can I make this recipe gluten-free? Yes, you can. Ensure your chicken broth and any condiments used are gluten-free, and serve it with gluten-free sides like rice or potatoes.
  • What if I don’t have a slow cooker? If you don’t have a slow cooker, you can adapt this recipe for stovetop or oven cooking. Use a heavy-bottomed pot and follow the same steps, simmering on low heat or baking at a low temperature.
  • Can I freeze this dish? Yes, you can freeze it. Allow it to cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.


I hope you’ve enjoyed this little peek behind the scenes on how this elegant dish became a regular special occasion meal in my home.

As I mentioned earlier, I first tried this restaurant-quality meal on date night a while back and I just had to try putting my own spin on it. After some trial runs, I finally nailed down a method for fork-tender veal and sweet, caramelized leeks and artichokes in a lush, silky sauce. Now it’s my go-to for impressing guests without spending hours in the kitchen.

I have to give a shoutout to my team over at Food and Meal for being my inspiration. Coming up with sophisticated yet approachable recipes is what we do best! Cooking this dish reminded me why I love working on the blog so much – food really does have the power to bring people together for meaningful moments.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.
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