Veal with artichokes, olives and lemon | Women's Weekly Food

Ingredients

• 1 medium_piece unpeeled lemon (140g), chopped coarsely
• 4 medium globe artichokes (800g)
• 1.2 kilogram (2½ pounds) diced veal neck
• 1/4 cup (35g) plain (all-purpose) flour
• 50 gram (1½ ounces) butter
• 1/4 cup (60ml) olive oil
• 1 medium brown onion (150g), chopped finely
• 1 medium carrot (120g), chopped finely
• 2 clove garlic, chopped finely
• 2 sprigs fresh marjoram
• 2 sprigs fresh oregano
• 1 cup (250ml) dry white wine
• 2 cup (500ml) chicken stock
• 1 cup (150g) seeded kalamata olives
• 2 teaspoon finely grated lemon rind
• 2 tablespoon lemon juice
• 2 tablespoon fresh oregano leaves
• 1 medium lemon (140g), extra, cut into six wedges