Serves: 4
Total Calories: 500

1 1/2 pounds veal stew meat
No-stick flour and oil spray
1 tablespoon olive oil
1 onion, cut into chunks
1 tablespoon chopped garlic, fresh or jarred organic
1 (12-ounce) jar marinated quartered artichoke hearts
1 cup chicken broth
1 teaspoon crushed dried rosemary
1/2 teaspoon dried thyme
1 (14-ounce) can diced tomato
1 (10-ounce) can chickpea, drained and rinsed
2 tablespoons Italian (flat-leaf) parsley

Heat a large wok over high heat. Coat the veal with baking spray and brown in the wok in batches. Do not crowd the pan. Remove the veal and set aside.

Add the oil and onion to the wok and stir-fry until brown. Add the garlic and stir-fry for another 10 seconds. Return the veal to the wok and add the marinade from the artichoke hearts, the broth, rosemary, thyme, and diced tomatoes with their liquid. Cover and simmer for 20 minutes. Add the artichoke hearts and chickpeas and simmer until the veal is tender, about 20 minutes more. Stir in the parsley, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 500
Calories from Fat: 76

More Recipes from the Homemade in a Hurry Cookbook:
*Beef, Pork, Lamb & Veal
Beef And Black Bean Burgers With Enchilada Glaze
Blue Cheesesteaks
Burgers Molten With BBQ Beef
Calf's Liver With Garlic Balsamic Glaze
Garlic Garbanzo Lamb Chops
Grilled Pork Tenderloins With Lime Chimichurri
Grilled Tamari And Lime Hanger Steaks
Hot Sausage Braised With Greens And Apples
Lamb Braised With White Beans And Cilantro
Lamb Shoulder Braised With Wild Mushrooms
Maple-Glazed Pork Tenderloins
Osso Buco With Chipotle Chiles And Golden Raisins
Pork Chops Braised With Posole
Pork Chops With Chipotle Cherry Demi-Glace
Pork Chops With Cranberries And Red Cabbage
Sausage And Rabe Stromboli
Smoky Peanut Pork Chops
Steaks With Balsamic Steak Sauce
Stir-Fried Veal Stew With Artichokes
Teriyaki Pork Ribs Braised With Prunes
Veal Chops With Bruschetta Vinaigrette