Recipe by Oxmoor House January 2001

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 6.1g; saturated fat 1.5g; protein 26g; carbohydrates 11g; cholesterol 98mg; iron 1.6mg; sodium 621mg; calories from fat 26%; fiber 1.1g; calcium 36mg.
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