Veal With Artichokes – We Love God!

While Christians take a variety of stances on contraception today, this diversity of opinion and practice is a relatively recent historical development. The majority report in Christian history has been overwhelmingly vocal in its opposition to birth control. The Early Church fathers condemned the use of contraception, leaning heavily on the negative example of Onan in Genesis 38 as evidence for their position and arguing that procreation was the primary purpose of sexual intimacy. This same basic stance was reiterated and reinforced by the Medieval monks and theologians. Even with the sweeping changes which the Reformation brought to Christians’ views of marriage and family, leading Reformers (such as Luther and Calvin) maintained the church’s historic opposition to contraception. Up through the 19th century, both Protestant denominations and the Roman Catholic church stood united in their condemnation of contraception. The first official break with this view came with the 1930 Lambeth Conference, in which the Anglican Communion cautiously opened the door for Christian use of contraception. Within a few decades, the Christian consensus on contraception had collapsed and a range of attitudes and approaches towards contraception began to develop (Ben Franks).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Jewish	Kosher/meat, Passover, Veal	6	Servings

INGREDIENTS

2		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	t	Turmeric
1/2	t	Cumin
2	T	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" <[email protected]> on Apr  3, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 507 Calories From Fat: 261 Total Fat: 29.2g Cholesterol: 147.4mg Sodium: 374.3mg Potassium: 496.1mg Carbohydrates: 15.9g Fiber: 7.3g Sugar: <1g Protein: 49.2g