| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Syrian | Kosher/meat, Passover, Veal | 6 | Servings |
INGREDIENTS
| 9 | Artichokes, – or – | |
| 2 | cn | Artichoke hearts, 14 oz each |
| 2 | c | Water |
| 2 | Lemons | |
| 3 | lb | Veal shank, cut in 2" cubes |
| 1/3 | c | Vegetable oil |
| Salt and pepper, to taste | ||
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cumin |
| 2 | tb | Fresh parsley, chopped |
| 1 | Clove garlic |
INSTRUCTIONS
Peel off the outer leaves of the artichokes and pull out the hairy center. Cut out the heart. Divide each heart in quarters and drop into enough water to cover, with 1 lemon, quartered. If using cann ed artichoke hearts, simply quarter them and place into acidulated water. Saute the meat in oil, leaving a few tablespoons of oil for later use with the artichokes. Add salt, pepper, turmeric, cumin and parsley. When the meat is brown, lower flame and add 1/3 c water. Cove r and simmer over a low flame, 1 hour. Meanwhile, place the artichoke hearts in 1/2 c water with the remaining 3 tbsp oil, the garlic, salt and the remaining lemon, quartered. Bring to a boil and reduce flame. Simmer, covered, 10-15 minut es, until tender but not soft. Add the artichokes and their liquid to the meat. Cover and let stew another 30 min. Serve with Syrian stuffed prunes and rice. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Nadav Safran Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997
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