The small amount of flour (about 2 teaspoons per serving) adds to the browning of the veal and helps thicken the stew.
Oxmoor House JANUARY 2005
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
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