Veal And Artichoke Stew

Ingredients

• 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 canola or vegetable oil
• 1 cup chopped onion
• 2 1/2 cups fat-free, reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dried tarragon
• 2 (9-ounce) packages frozen artichoke hearts

Preparation

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; cook 2 minutes, stirring constantly. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add artichoke hearts, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.