Veal Stew With Artichokes
|Boneless veal stew meat||2 Pound, cut into 1-inch cubes|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Canned chicken broth||14 1⁄2 Ounce (Regular Strength, 1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry basil||1 Teaspoon|
|Dry rosemary||1 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Hot cooked buttered noodles||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Trim and discard any excess fat or membrane from meat.
Heat oil in a 5-quart kettle over medium-high heat.
Add veal, a portion at a time, and cook until well browned on all sides; lift out and set aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Return meat to pan.
Stir in broth, wine, basil, and rosemary.
Bring to a boil; cover, reduce heat, and simmer until veal is tender when pierced (about 1 hour).
Add artichokes and cook, covered, until artichokes are tender when pierced (5 to 8 minutes).
Stir in cream; cook over high heat until slightly thickened (about 3 minutes).