Veal Stew with Artichokes and Lemon
Fricassea di Vitella con i Carciofi
Prepare the artichokes: Snap off the outer leaves until the inner leaves become yellow-green and tender. Trim the bottom and peel the tough dark green outer layer of the stem. Slice the artichokes in quarters. Remove the remaining leaves and fuzzy “chokes” with a small paring knife. Put the artichoke hearts in a glass bowl of acidulated water.
Heat 3 Tablespoons of oil in a Dutch oven or large deep sauté pan. Dust the veal stew meat with the seasoned flour. Brush off any excess flour. Brown the veal in the hot oil. Do not crowd the pan. You will need to do this in batches. Add additional oil if necessary for the second or third batches. Set the browned veal aside.
In the same pan, the additional oil and heat well. Add the garlic, red pepper flakes, lemon zest, onion and the drained, quartered artichoke hearts.
Add the veal back into the pot and stir well to mix.
Add the white wine stirring well to dislodge any brown bits at the bottom of the pan. Reduce by half, 3-4 minutes.
Add the stock and the lemon juice and bring to a boil. Reduce heat and simmer, covered, until the stew is ready, about 1 hour and 15 minutes.
While the stew is cooking, mix the eggs with ¼ cup of the chopped parsley and salt and pepper. Whisk well, set aside.
When the stew has finished cooking, using a slotted spoon, place the meat and artichokes on a serving dish. Bring the sauce to a boil; add the egg mixture, whisking immediately. Lower heat and continue whisking vigorously as the sauce reduces and thickens, about 3-4 minutes. Careful that if you cook with high heat, and do not stir, you will end up with scrambled eggs.
Turn off the heat and pour the sauce over the veal.
Garnish with the remaining ¼ cup chopped parsley.
If you can not find fresh artichoke hearts, use a can of whole baby artichoke hearts, washed, drained and sliced in half.