VEAL AND ARTICHOKE STEW
I n g r e d i e n t s
- 700 g veal for stew.
- 5 Artichokes 150 g extra virgin olive oil
- 1 clove of garlic
- 1 onion
- 1 celery stalk
- 200 ml white wine
- 150 g fresh tomatoes
- black pepper to taste
I n s t r u c t i o n s
- Brown the garlic clove, celery and chopped onion in olive oil. Add the chopped meat.
- Let it brown and deglaze with the wine.
- Season with salt and pepper.
- Add about 1/2 liter of water.
- Stir, cover the pan with a lid and cook, about 40 minutes, over low heat.
- Add the artichokes cut into wedges and the chopped cherry tomatoes, cook for about 20 minutes more.
- If needed, add water to finish cooking.
