It is no secret that I am partial to stews. There is no way to cook meat that pulls flavors so closely together or that permits such an expressive variety of combinations with vegetables, spices, and other ingredients.
This stew with onion, artichokes, and cream capitalizes on the finesse and delicacy that are veal’s attributes. The onion, sliced very thin, cooks right along with the meat without any preliminary sautéing, thus binding its sweet flavor to it from the beginning. The artichoke is sliced and cooked apart at first so that it is already tender when it is added to the meat. When the stew is finished neither onion nor artichoke has a separate identity.
© 1997 Marcella Hazan estate. All rights reserved.