Veal-and-Artichoke Stew with Avgolemono

Veal-and-Artichoke Stew with Avgolemono
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons cornstarch
  • ½ cup chopped fresh dill
  • ½ cup dry white wine
  • 2 ½ pounds veal round, trimmed and cut into 2-inch cubes
  • Lemon wedges (optional)
  • 8 medium artichokes (about 10 ounces each)
  • ½ teaspoon freshly ground black pepper
  • + 12 more ingredients
    • ¼ cup chopped fresh dill
    • 2/3 cup fresh lemon juice (about 4 lemons), divided
    • Avgolemono:
    • Stew:
    • ½ teaspoon sea salt
    • 4 lemons, cut in half
    • 5 tablespoons water, divided
    • 4 cups water, divided
    • 2 (15.75-ounce) cans fat-free,less-sodium chicken broth, divided
    • 1 large egg
    • 1 ½ cups coarsely chopped onion
    • 2 tablespoons fresh lemon juice

To prepare the stew, combine 3 cups water and 1/3 cup lemon juice in a large bowl. Working with 1 artichoke at a time, cut off the stem to within 1 inch of base, and peel stem. Remove the bottom leaves and tough outer leaves, and trim about 2 inches from the top of the artichoke. Cut artichoke in...

View full recipe at My Recipes

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