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.
Print
Pin Recipe
Servings: 4 servings
Calories: 112kcal
Add to Collection
Equipment
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.
Ingredients
- 3 1/2 pounds boneless veal cubes
- 1 1/4 cups Italian parsley chopped fresh
- 3 garlic cloves minced
- 1 lemon peel finely grated
- 3 tablespoons olive oil
- 2 large leeks white and pale green parts only, thinly sliced (about 2 1/2 cups)
- 1 large onion thinly sliced
- 3/4 teaspoon thyme dried ,or 1 tablespoon fresh
- 1 1/2 cups chicken broth or more low-salt
- 1/2 lemon
- 1 12 oz bag of frozen artichoke hearts thawed and patted dry.
- Sprigs thyme fresh, optional, for garnish
Instructions
- 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.
Video
Notes
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.
Nutrition
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.