In this rustic main dish the flavor of the meat blends perfectly with the unmistakable taste of the artichokes. The secret to this delicious stew lies in the selection of the morsels of meat and the cooking.
 |
|
|
|
|
INGREDIENTS |
| |
|
Chopped veal for stew |
800 |
|
g |
|
|
|
|
|
Artichoke |
6 |
|
|
|
|
|
|
|
Extra-virgin olive oil |
3 |
|
tablespoons |
|
|
|
|
|
Butter |
20 |
|
g |
|
|
|
|
|
Chopped parsley |
1 |
|
tablespoon |
|
|
|
|
|
Lemon |
1/2 |
|
|
|
|
|
|
|
Dry white wine |
1 |
|
Glass |
|
|
|
|
|
Salt |
To taste |
|
|
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
In a Dutch oven heat 1 tablespoon of oil for no more than a minute, then add the meat and cook the pieces until they are nicely browned. Cover with wine, add the salt and bring to a boil. Cover the Dutch oven and cook over a low flame for 45 minutes, stirring two to three times. |
|
|
| 2. |
|
In the meantime, clean the artichokes, removing the tough leaves and cutting the remaining clusters half way up. Then cut them into quarters, eliminating the bristly parts in a bowl of cold water so they won't darken. |
|
|
| 3. |
|
Rinse and drain the quartered artichokes and add them to the meat, adding the rest of the oil. Salt lightly and continue to cook for another 20 minutes until the meat and artichokes are tender. If there is too little liquid, add a little water, turning up the flame slightly. |
|
|
| 4. |
|
Transfer the stewed meat and artichokes to a serving dish. Then, with the flame turned off, add the chopped parsley, lemon juice and butter to the sauce, stirring until the butter has melted. Pour the sauce over the meat and artichokes and serve. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
For the stew we advise selecting pieces of meat that are the same size so they will have the same cooking time. Especially in the beginning, it's a good idea to brown the meat over a moderate flame; the flavor will be much more delicate. |
|
|
|
|
 |
|
|
A simple, tasty country meal is best enjoyed with an intense, harmonious Tocai Rosso dei Colli Berici. As an alternative, we recommend a fragrant, mellow wine like a Friuli Grave Pinot Bianco DOC (Quality wines produced in a specific region) . |
|
|
 |
|
