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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes |
1 tablespoon canola or vegetable oil |
1 cup chopped onion |
2 1/2 cups fat-free, reduced-sodium chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon lemon pepper |
1/2 teaspoon dried tarragon |
2 (9-ounce) packages frozen artichoke hearts |
Directions:
1. Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.
2. Heat oil in a Dutch oven over medium high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; cook 2 minutes, stirring constantly. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add artichoke hearts, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.
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