Veal Artichoke Ragout

I’m currently in a mad, passionate love affair with artichokes.  This happens to me sometimes.  I go for these long stretches without having anything to do with an artichoke, and then I see one across a crowded room and something comes over me.

Hello, handsome.

Now before you get the wrong idea, I didn’t exactly use that dashing specimen in the picture.  Nope, this recipe uses the couldn’t-be-easier frozen artichoke hearts that come in a box in your handy frozen food section, and all you have to do is let them thaw and then toss them in the ragout at the last minute.  The rest of this dish is an easy veal stew that cooks for a couple of lazy hours on the stovetop in a luxurious sauce of beef broth, white wine, lemon juice, chopped onion and garlic, rosemary, tomato paste and just a little bit of flour to make it just the right amount of thickness.  It’s the perfect dish for a cold snowy Sunday when you are hankering for a comfort food dinner that is just a little bit elegant, but still simple enough to eat in your favorite old soup bowls.

Plus it has artichokes.  Did I mention my undying love for artichokes?  Just don’t tell the bacon.

Veal Artichoke Ragout
  • Olive oil
  • 3 onions, chopped
  • 3 cloves minced garlic
  • 2½ pounds veal stew meat, cut in 1-2 inch cubes
  • 3 tablespoons flour
  • 1½ cups beef broth
  • 1 cup white wine
  • 3 tablespoons tomato paste
  • Juice of one lemon
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary
  • Pinch thyme
  • Freshly ground black pepper
  • 1 package frozen artichoke hearts, defrosted
  • Grated lemon peel from one lemon
  • ½ cup chopped fresh parsley
  1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
  2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
  3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.
  4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.
  5. Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.


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  1. vanillasugar says

    i am exactly like that with avocados. crazing cravings for them, then poof gone. i love artichokes, and this looks fabulous. great photo.
    question: when you use google.sites for your printable recipes does it ever freeze up on you? mine does and can't figure it out.

  2. Joanne says

    That reminds me that i need to have an artichoke craving as well sometime soon. It has been decades! Maybe not decades but at least a year. And that's just too damn long.

    I love a good veal stew. Passionate about it actually. And now I passionately need to have this.

  3. Kate Morgan Jackson says

    @vanilla sugar: not so far. If you ever have trouble printing out one of my recipes just email me and I will email it back to you.

    @Joanne: YES! Make it this weekend, it will help make all this relentless snow seem not so bad!

  4. PoetessWug says

    That stew looks so delicious, but as handsome as his 'stand-in' is…and I can see why you think he's handsome!…I've never had an artichoke in my life…that I know of anyway! I think it was the "choke" part that threw me off! ^_^ But hey! I'm game for new stuff! Just gotta get somebody to cook it for me…and eat some of it first! LOL

  5. sarah emmanuel says

    Oh I will tell the bacon. This looks so good!!! I just may have to try this recipe on Sunday. I'll keep you posted and maybe I won't tell the bacon :)

  6. Anonymous says

    This looks so good and I was all set to make it, but alas, my grovery store didn't have veal stew meat. I swear I've seen it before!

  7. Michele Napoli says

    This recipe is calling my name. Why let the bacon feel left out? Some diced bacon in with the onions and garlic sounds good to me.

  8. ruthie says

    Surfing again. So glad I saw this one. I still have a few baby artichokes that won’t take but a few minutes to clean and cook while the rest of this (I’ll use chicken breasts) is cooking. This looks so scrumptious, especially now when I’m getting hungry. Just delicious. Another winner.

    • ruthie says

      Wow! Well, I did make this today, sort of…teach me to cook without my glasses on. 😉

      I buy lots of things that I don’t use all that often in tubes, like wasabi paste. lemongrass paste, and tomato paste. And, apparently, also hot chili paste. So, without my glasses, I went to the fridge and grabbed the tube of red stuff. Heh. That was some spicy ragout. It was still delicious, but what a surprise! My one saving grace is that I don’t like very much tomato paste, or it doesn’t like me, so I only put in about half what was called for. 😉

      • Kate says

        OMG! This is the best story I’ve heard all day! (And you never know when or how you are going to discover a new way of making things…)

  9. Chloe says

    I am making this with some beef sirloin chunks, and I’m going to serve it on some homemade broad egg noodles. Wish me luck! The aroma is already filling my house!


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