Veal with artichokes and olives

Veal with artichokes and olives

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Spice square! Ginger, turmeric, cumin and Espelette pepper give flavor to this stewed dish.


  • For 4 people :
  • 800 g of veal shank
  • 4 artichokes poivrade
  • 12 purple olives
  • 500 g potatoes
  • 1 lemon
  • 1 clove of garlic
  • 1 C. powdered ginger
  • 1 C. powdered cumin
  • 1 C. coffee turmeric
  • 1 C. coffee of Espelette pepper
  • salt
  • pepper
  • coriander
  • olive oil.


Cut the stems of the artichokes and remove their outer leaves. Remove the top of the leaves, then cut the artichokes in 4 and remove the hay. Reserve them in cold lemon water. Cut the meat into pieces. Salt, pepper and flour the pieces of meat. Rinse the olives. Peel the garlic clove and crush it. In a casserole, heat a little olive oil and brown the meat with garlic and powdered spices. Add 20 cl of water and simmer for 30 minutes. Add the artichokes and continue cooking for 30 minutes over low heat, stirring occasionally. Peel the potatoes and add them to the casserole (whole if they are small or cut into pieces). Cook another 30 minutes. Add the olives and a lemon juice. Cook for 5 min and then serve sprinkled with chopped fresh coriander.