Artichokes Stuffed with Veal and Peppers

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 artichokes
  • ¼ cup olive oil
  • pounds veal cutlet, diced
  • 1 large green pepper, diced
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 medium tomatoes, diced
  • cup grated Parmesan cheese


    1. Prepare the artichokes for stuffing and cook until tender in salted water to which lemon juice has been added. Drain, but keep warm.

    2. Meanwhile, heat the oil in a skillet. Add the veal and cook over medium heat, stirring occasionally, until the meat is browned on all sides. Add the green pepper, onion, garlic, salt and pepper. Mix well. Cook for ten minutes, stirring occasionally. Add the tomatoes and cheese. Mix well. Cover and cook over low heat, stirring occasionally, for twenty to twenty-five minutes.

    3. Fill the drained cooked artichokes with the veal mixture and serve hot.