Tagine Of Knuckle Of Veal With Artichoke And Peas Food

VEAL WITH ARTICHOKES & MUSHROOMS

Steps:

• In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
• salt and pepper.
• Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
• In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
• lemon juice.
• Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
• Remove cutlets to serving platter; keep warm.
• Repeat with remaining cutlets.
• In same skillet with drippings and brown particles, stir in whipping cream.
• Add remaining ingredients, except parsley.
• Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
• Stir in parsley.
• Serve over cutlets.

TAGINE OF KNUCKLE OF VEAL WITH ARTICHOKE AND PEAS

Steps:

• Heat the butter or oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook over a low heat for about 5 minutes, turning over the meat.
• Cover with water, season with salt and pepper, and simmer, with the lid on, for 1 1/2 to 2 hours, or until the meat is so tender it almost comes away from the bone. If necessary, add water to keep the meat covered, and stir occasionally to make sure it does not stick to the bottom of the pan. Remove the lid toward the end to reduce the sauce.
• Add the artichoke bottoms, cut in half or quartered, lemon juice, and preserved lemon peel cut into strips, if using, and cook for 5 minutes. Then add the peas and coriander, and, if you like, the olives. Cook for 5 minutes, or until the vegetables are tender. The sauce should be reduced and thick.