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FareShare Gazette Recipes -- March 1999 - V's

 

 

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Veal With Olives And Artichoke Hearts - Sass 

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                    *  Exported from  MasterCook  *
               Veal With Olives And Artichoke Hearts - Sass
Recipe By     : THE PRESSURED COOK by Lorna Sass
Serving Size  : 4    Preparation Time :0:00
Categories    : Pressure Cooker                  Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- (2 to 3)
   2      pounds        boneless veal shoulder -- cut
                        into 1-inch cubes -- well trimmed
     1/2  cup           dry white wine
   1 1/2  cups          thinly sliced leeks or coarsely chopped
                        onions
   1      cup           veal or chicken broth
   4      large ribs    celery -- cut
                        into 1/4-inch chunks
     1/2  cup           Nicoise or other
                        Mediterranean black olives -- or more
                        remove pits -- optional
   2      sprigs        fresh thyme -- or more to taste
  20      ounces        artichoke hearts -- frozen
                        rinse away ice crystals -- or
   2      cans          artichokes -- (8.5-ounce)  drained
   1      cup           tomato sauce
                        Salt and freshly ground pepper -- to taste
   2      tablespoons   minced fresh parsley -- for garnish
Heat 1 tablespoon of oil in the cooker over medium-high heat. Brown 
the veal in 4 batches, 4 to 6 minutes per batch, adding extra oil 
as needed. Set aside.
Add the wine and leeks. Stir well to scrape up any browned bits. 
Cook over medium-high heat until most of the wine has evaporated, 
about 2 minutes.
Add the broth, celery, olives, thyme, reserved veal with 
accumulated juices, and frozen artichoke hearts. (It's OK if 
they're frozen into a block. If using canned artichokes, add 
later.) Pour the tomato sauce on top. Do not stir. This will 
prevent the sauce from scorching on the bottom.
Lock the lid in place. Over high heat, bring to high pressure. 
Reduce the heat just enough to maintain high pressure and cook 
for 12 minutes.  Quick-release the pressure. Remove the lid, 
tilting it away from you to allow excess steam to escape.
If you wish, add more olives plus additional thyme, salt, and 
pepper. If using canned artichoke hearts, add them at this time 
and cook just until heated. Garnish each portion with parsley.
Serves 4.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Adapted from THE PRESSURED COOK by Lorna Sass 
       (Morrow, 1999).  Recipe featured by Sheryl Julian, Boston Globe, 
       03/24/99 in "Pressed for time"       
       Pat Hanneman's Kitchen - recipe home page 
       http://home.earthlink.net/~kitpath/index.html
       Formatted in MasterCook by Art Guyer

 

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