Best 7 Veal Stew With Sauteed Artichokes Recipes

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**Indulge in the Exquisite Flavors of Veal Stew with Sautéed Artichokes and Explore a Culinary Journey Through Diverse Recipes**

Embark on a culinary adventure with our comprehensive guide to veal stew with sautéed artichokes, a delectable dish that tantalizes taste buds with its rich, savory flavors. Discover the art of crafting this classic stew, perfected with tender veal, succulent artichokes, and a symphony of aromatic herbs and spices. Delve into the intricacies of selecting the finest ingredients, mastering the techniques of browning and braising, and creating a luscious sauce that elevates the dish to new heights.

Complement your culinary repertoire with an array of complementary recipes that showcase the versatility of veal and artichokes. Treat your palate to the vibrant flavors of veal scaloppini with artichoke hearts, where tender veal scallops are seared to perfection and enveloped in a creamy artichoke sauce. Delight in the rustic charm of veal and artichoke cacciatore, a hearty stew brimming with the goodness of tomatoes, bell peppers, and artichoke hearts.

For a lighter and refreshing option, explore the vibrant flavors of artichoke and roasted red pepper salad, a delightful medley of crisp artichokes, roasted red peppers, and tangy dressing. Indulge in the creamy goodness of artichoke and spinach dip, a classic party appetizer that combines the flavors of artichokes, spinach, and a rich cheese sauce.

As you embark on this culinary journey, let your senses be captivated by the exquisite flavors of veal stew with sautéed artichokes and the diverse recipes that accompany it. Prepare to tantalize your taste buds and create unforgettable dining experiences that will leave a lasting impression on your guests.

Let's cook with our recipes!

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES



Veal Cutlets with Sauteed Baby Artichokes image

Categories     Tomato     Sauté     Low/No Sugar     Lemon     Basil     Veal     Artichoke     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
12 baby artichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
6 4-ounce veal cutlets (each about 1/4 to 1/3 inch thick)
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley

Steps:

  • Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
  • Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
  • Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 20

4 to 5 sprigs flat-leaf parsley
2 sprigs thyme
2 dried bay leaves
1 garlic clove, crushed and peeled
1 small onion, thickly sliced
1 medium carrot, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
1 pound fresh fava beans, shelled (to yield 1 cup)
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
1 teaspoon coarse salt
3 large fresh artichoke hearts, each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the beans with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichoke hearts to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 25 minutes more, adding peas during the last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a veloute by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the veloute (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the veloute in the pan.)
  • Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Add lemon juice. Serve garnished with dill and parsley.

VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Categories     Sauce     Bean     Stew     Veal     Artichoke     Pea     Spring     Simmer     Boil

Yield Serves 4

Number Of Ingredients 26

For sachet d'epice
3 sprigs flat-leaf parsley
2 sprigs thyme
1 dried bay leaf
1 garlic clove, crushed and peeled
1 small onion, peeled and thinly sliced
1 medium carrot, sliced 1 inch thick
1 medium celery stalk, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
For stew
1 pound fresh fava beans, shelled (to yield 1 cup)
Coarse salt
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
3 large fresh artichoke hearts, prepared as directed on page 296, and each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
For sauce
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
For serving
Coarse salt and freshly ground pepper
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
  • Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
  • Ingredients
  • This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
  • BLANQUETTE DE VEAU
  • Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

ARTICHOKE BEEF STEW



Artichoke Beef Stew image

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h55m

Yield 6-8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1/2 pound small fresh mushrooms, halved
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Nutrition Facts :

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

VEAL WITH ARTICHOKES



Veal With Artichokes image

Make and share this Veal With Artichokes recipe from Food.com.

Provided by -------

Categories     Veal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
oil
2 lbs veal cutlets
flour, seasoned with
salt & pepper
1 (16 ounce) can tomatoes, drained
1/2 cup sherry wine
1/4 teaspoon oregano
1 (10 ounce) package frozen artichoke hearts

Steps:

  • In a heavy skillet, saute garlic in oil.
  • Dust veal with seasoned flour.
  • Brown in oil.
  • Add tomatoes, sherry, & oregano.
  • Stir until mixture is hot.
  • Add frozen artichokes.
  • Cover & simmer 45-60 minutes.
  • Serve with steamed rice.

LEMON VEAL, WITH ARTICHOKE HEARTS



Lemon Veal, With Artichoke Hearts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

1/2 pounds stewing veal
Flour for dredging
1 tablespoon safflower or peanut oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic
1/2 teaspoon thyme
1/2 to 1 cup chicken stock
1 cup dry white wine
1 pound baby carrots, scraped
6 artichoke hearts
1/4 pound mushrooms, sliced
1 egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish

Steps:

  • Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
  • Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
  • Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
  • In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
  • Remove from heat, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • For the best flavor, use high-quality veal meat. Look for veal that is rosy in color and has a fine grain.
  • Sear the veal cubes in a hot skillet before adding them to the stew. This will help to brown the meat and develop its flavor.
  • Use a variety of vegetables in your stew. This will add flavor and texture to the dish.
  • Don't overcook the vegetables. They should be tender but still have a slight bite to them.
  • Serve the stew with a side of mashed potatoes, rice, or pasta.

Conclusion:

Veal stew with sautéed artichokes is a delicious and hearty dish that is perfect for a winter meal. The stew is made with tender veal meat, a variety of vegetables, and a flavorful sauce. The sautéed artichokes add a unique and delicious flavor to the dish. This dish is sure to please even the most discerning palate.

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