Veal with artichokes - Astray Recipes
Peel off the outer leaves of the artichokes and pull out the hairy center. Cut out the heart. Divide each heart in quarters and drop into enough water to cover,
Ingredients
- 9 Artichokes, - or - 2 cans Artichoke hearts, 14 oz each
- 2 cups Water
- 2 Lemons
- 3 pounds Veal shank, cut in 2" cubes
- ⅓ cup Vegetable oil
- Salt and pepper, to taste
- ½ teaspoon Turmeric
- ½ teaspoon Cumin
- 2 tablespoons Fresh parsley, chopped
- 1 Clove garlic
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