Veal Artichoke Ragout

I'm currently in a mad, passionate love affair with artichokes.  This happens to me sometimes.  I go for these long stretches without having anything to do with an artichoke, and then I see one across a crowded room and something comes over me.

Hello, handsome.  

Now before you get the wrong idea, I didn't exactly use that dashing specimen in the picture.  Nope, this recipe uses the couldn't-be-easier frozen artichoke hearts that come in a box in your handy frozen food section, and all you have to do is let them thaw and then toss them in the ragout at the last minute.  The rest of this dish is an easy veal stew that cooks for a couple of lazy hours on the stovetop in a luxurious sauce of beef broth, white wine, lemon juice, chopped onion and garlic, rosemary, tomato paste and just a little bit of flour to make it just the right amount of thickness.  It's the perfect dish for a cold snowy Sunday when you are hankering for a comfort food dinner that is just a little bit elegant, but still simple enough to eat in your favorite old soup bowls.

Plus it has artichokes.  Did I mention my undying love for artichokes?  Just don't tell the bacon.

Veal Artichoke Ragout, adapted from Simply Elegant Country Foods

• Olive oil
• 3 onions, chopped
• 3 cloves minced garlic
• 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 cup white wine
• 3 tablespoons tomato paste
• Juice of one lemon
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• Pinch thyme
• Freshly ground black pepper
• 1 package frozen artichoke hearts, defrosted
• Grated lemon peel from one lemon
• 1/2 cup chopped fresh parsley

1. Heat 2 tablespoons olive oil in large skillet.  Saute onions and garlic until translucent, about 3 minutes.  Transfer to 5 quart Dutch oven.

2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed.  Add to Dutch oven.

3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste.  Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan.  Add bay leaf, spices and tomato paste.  Simmer for 5 minutes.

4. Pour sauce over the veal in the Dutch oven.  Cover and simmer for one hour.  Uncover and simmer for another 50 minutes, stirring from time to time.  

5. Add artichoke hearts and lemon peel and simmer 10 more minutes.  Stir in parsley and serve.

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