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recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran
Veal and Artichoke Stew with Gremolata
Recipe By : Rick Rodgers
Serving Size : 6
2 tablespoons olive oil
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds veal shoulder -- cut into 1-inch
cubes (2 1/2 to 3)
1 medium onion -- chopped
2 garlic cloves -- minced
1 cup dry white wine
1 can tomatoes in juice -- (14-1/2-ounce)
drained and chopped
4 anchovy filets in oil -- drained and finely
chopped or
1 teaspoon anchovy paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1 cup chicken broth -- preferably
homemade, or use low-sodium canned broth
2 packages thawed artichoke hearts -- (10-ounce each)
GREMOLATA
2 tablespoon chopped fresh parsley
Grated zest of 1/2 orange
Grated zest of 1 lemon
Don't leave out the anchovies--they add an elusive flavor to the stew. Serve this elegant stew with orzo pasta, tossed with Parmesan cheese and butter.
Position a rack in the center of the oven and preheat to 300° F. In a Dutch oven or flameproof casserole, heat 2 tablespoons oil over medium-high heat. In a shallow dish, mix the flour, salt, and pepper. In batches, toss the veal in the flour, shaking off the excess flour, and add to the Dutch oven. Cook until browned, about 5 minutes. Transfer to a plate and set aside.
Wipe out the pot with paper towels. Add the remaining 1 tablespoon oil to the Dutch oven and heat. Add the onion and garlic and cook until the onion softens, about 3 minutes. Add the anchovies, basil, and oregano and stir until the anchovies dissolve, about 1 minute. Add the wine and bring to a boil. Stir in the tomatoes, broth and bay leaf and bring to a boil.
Cover tightly and bake until the veal is tender, about 1 1/2 hours. During the last 10 minutes, stir in the artichokes.
To make the gremolata, mix the parsley, orange zest and lemon zest in a small bowl. Just before serving, discard the bay leaf, and sprinkle the stew with the gremolata.
Makes 6 servings
www.rickrodgers.com
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