This dish is a riff/similar dish to one I prepared for you all last year, using Spring lamb. I know there are many of you who don’t eat lamb (your loss) but this dish might appeal to you, as veal shoulder is used.
What you want to remember is that there are three important aspects to this dish:
- Boiling the bone-in shoulder meat to render it tender and to give you a rich, delicious broth;
- Artichokes, this dish demands artichokes;
- Avgolemono Sauce, we really couldn’t call this an Avgolemono dish without the sauce, could we?
Beyond those three basics, the dish is up to your personal tastes. Seek what’s fresh, affordable and hopefully and ingredient used in Greek cooking. Artichokes are one such beloved ingredient and right up to yesterday, I was confronted by another person who was intimidated by the chore of cleaning artichokes.
Look no further…I’ve decided to finally post a play-by-play of how my family cleans artichokes. It’s really easy and I must insist that you resist lopping off the stems of the artichokes. After I show you how I trim them and you bite into them, you too will see how tender the stems are (pity you discarded them in the past).
To trim and clean artichokes, you will need lemon juice, water and a bowl, a good sharp knife, a vegetable peeler and a small spoon with teeth at the end – the kind used to eat a grapefruit.
- Prepare your water bath for your artichokes. Artichokes will quickly oxidize. Lemon juice retards oxidation. Fill a bowl with tap water and squeeze enough lemon juice in the water to just make it tart. That should be enough lemon juice to do the trick.
- With your hands, peel off the petals of the bulb (start by snapping off the leaves from the base) until you get to about halfway to the center of the bulb. You know you’ve peeled enough when you’ve exposed a pale green-yellow center of the artichoke.
- On to trimming your artichokes. Lop off about half of the artichoke’s bulb and just cut off the brown stem end of the vegetable.
- Now take your vegetable peeler and trim the stem until you once again are down to a colour that’s pale-green/yellow, much like the colour of the bulb which you’ve just exposed.
- Now using that toothed grapefruit spoon, dig into the center of the bulb and twist and dig out the “choke” or the hairy center. Scoop it out and gently go back into the spoon and turn and remove the remaining (slighty purple) hairy fibres (inedible).
- You’re done! Drop the cleaned & trimmed artichoke in your lemon/water bath and repeat with your remaining artichokes.
That wasn’t so hard, was it? Now we can cook up this fabulous delicious and easy dish to prepare. Today, I’m utilizing my pressure-cooker again, a great time-saver and an invaluable asset in anyone’s kitchen. (If you’re still a “fraidy-cat” about using the pressure cooker, then expect to simmer the veal for about 90 minutes).
Veal and Artichokes Avgolemono
1 kg. veal shoulder, bone-in
12 small artichokes, peeled and cleaned (as per instructions above)
1/2 cup olive oil
6 scallions, finely chopped
3 medium onions, sliced
3 cloves of garlic, minced
6 whole medium potatoes
1 cup of fresh/frozen peas (thawed)
1 cup chopped fresh dill
salt & pepper to taste
juice of 1/2 lemon
1 Tbsp. flour
splash of water
- Wash and rinse your veal shoulder and place it in the pressure cooker with enough water to cover the meat, along with some salt and pepper. Cover with the lid, secure and bring the cooker to a whistle (over high heat) then reduce to medium and simmer for about 40 minutes. Take off the heat, release the steam and only open the pressure cooker when the whistling has stopped. Set aside and keep warm.
- Clean/trim your artichokes and place in a water/lemon bath.
- In a large pot, add your olive oil over medium-high heat and then add your onions, scallions and garlic and simmer on medium heat for about 10-15 minutes to soften.
- Add your vealÂ and potatoes and enough of the stock from the pressure cooker to just cover everything. Bring to a boil, then cover and reduce to a simmer for about 20 minutes.
- Remove your artichokes from the lemon/water bath and add into the pot. Simmer for another 20-30 minutes (or until the artichokes are tender). Add your your peas and freshly chopped dill and adjust seasoning with salt and pepper. Turn off the heat, cover and keep warm.
- Meanwhile in a bowl, prepare your Avgolemono Sauce by beating your eggs and flour and while still beating, add your lemon juice plus a splash of cold water.
- Take a ladle of stock from the the pot and whisk into the Avgolemono mixture. Continue whisking and add another ladle of stock.
- Add your Avgolemono back into your pot and shake the pot gently to allow the Avgolemono to set with the rest of the stew.
- Serve each plate with some artichokes, some tender peices of veal and spoon over some Avgolemono Sauce.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
. All rights reserved.