Veal with artichokes

Veal with artichokes

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

For this recipe, fresh or frozen artichokes can be used. Fresh artichokes require a little more work and the cleaned artichoke hearts need to be dipped in lemony water to avoid discolouration. The artichoke season in Egypt is long, spanning from the winter to the beginning of summer. Serve with rice.

Ingredients

Quantity Ingredient
500g frozen or tinned artichoke hearts
or 10-12 fresh artichokes
1 lemon, (if using fresh artichokes)
75g butter
100g onions, chopped
2 garlic cloves, crushed
500g leg of veal, diced
200g carrots, sliced
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1 litre vegetable stock
500ml milk
250ml double cream

Method

  1. If you are using fresh artichokes, first prepare a large bowl of water with the juice of ½ lemon squeezed into it. Hold each artichoke head in one hand, snap off the stem and all the leaves and then discard the furry choke. Rub the heart with the other lemon half and drop into the acidulated water.
  2. Melt the butter and add the onion and garlic and cook until softened. Add the meat cubes and fry for 5 to 10 minutes to sear on all sides and allow the onion to slightly caramelise. Add the carrot, allspice, black pepper and stir, then add the stock, milk and double cream.
  3. Bring to the boil, then let the veal simmer for half an hour, removing any impurities that rise to the surface with a spoon. Add the artichoke hearts and simmer for about 15 more minutes or until tender.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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