Veal Stew with Sausages
Stufato di vitello con salsiccie
Serves 4-6
Printable Version
Prepare a bowl of acidulated water (with fresh lemon juice added).
Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the rough edges around the outside of the artichoke (where the leaves were removed). Quarter lengthwise (through the stem). You will see heart, choke, and purple topped leaves. Cut off the leaves. Using a grapefruit spoon or paring knife, follow the line where the “hairy” choke meets the heart and remove the “hairy” choke. Cut each heart into 1⁄2-inch pieces and place immediately into acidulated water (roughly 2 cups of pieces). If you cannot find fresh, frozen artichoke hearts may be used.
Heat 3 tablespoons of oil in a Dutch oven or large sauté pan and cook the sausages until well browned, about 3 to 4 minutes. Set aside and discard the oil.
Heat 3 tablespoons of oil in the same 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, add the remaining oil and heat well. Add the garlic, red pepper flakes, sun-dried tomatoes, onion, and the drained, quartered artichoke hearts. Cook for 3 to 4 minutes. Stirring well.
Add the veal and sausages 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. Cook for 3 to 4 minutes.
Add the stock and the Tomato Sauce and bring to a boil. Reduce heat and simmer, covered, about 45 minutes. Uncover, stir well and add the potatoes and peas and cook 45 more minutes. Stir well and cook for 15 more minutes.
Before serving stir in 3 tablespoons of parsley.
