Veal and Artichoke Stew

The small amount of flour (about 2 teaspoons per serving) adds to the browning of the veal and helps thicken the stew.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 205
Caloriesfromfat 0.0 %
Fat 6.1 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 11 g
Fiber 1.1 g
Cholesterol 98 mg
Iron 1.6 mg
Sodium 621 mg
Calcium 36 mg


3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 cup chopped onion
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons lemon juice
1/2 teaspoon lemon pepper
1/2 teaspoon dried tarragon
2 (9-ounce) packages frozen artichoke hearts


1. Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.

2. Heat oil in a Dutch oven over medium-high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; sauté 2 minutes.

3. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.

4. Add artichoke hearts; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.

carbo rating: 10