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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 11g
  • Fiber: 1.1g
  • Cholesterol: 98mg
  • Iron: 1.6mg
  • Sodium: 621mg
  • Calcium: 36mg


  • 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. 1. Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.
  2. 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. 3. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.
  4. 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.
  5. carbo rating: 10
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