Veal with Artichokes

For our seders this year,  I prepared two meat dishes, a Bison Brisket and Joan Nathan's Veal With Artichokes accompanied with Syrian Stuffed Prunes... I've been asked to share the recipes so here are the recipes for the Veal and Syrian Prunes... sorry, the Brisket is a family secret...

Veal With Artichokes

What you Need...

• 9 artichokes -- - or - 2 cans artichoke hearts -- 14 oz each - I went with the canned artichoke hearts (1.5 cans) as I don't have the guts to cut the hearts out of defenseless artichokes.
• 2 c water
• 2 lemons
• 3 lb veal shank -- cut in 2" cubes - I used 4lbs of boneless Veal
• 1/3 c vegetable oil
• salt and pepper -- to taste
• 1/2 tsp turmeric
• 1/2 tsp cumin - you cannot use cumin when cooking for Passover if you are an ashkenazic jew. Cumin is considered "kitniyot" as is rice,     corn, peanuts, and legumes (beans).  All of these     items are commonly used to make bread, thus use of them is prohibited to     avoid any confusion.  Some spices such as cumin are also considered kitniyot... so will have to make with  cumin next time to see the difference
• 2 tbsp fresh parsley -- chopped
• 1 clove garlic

How You Do it...

Peel off the outer leaves of the artichokes and pull out the hairy center. Cut out the heart. Divide each heart in quarters and drop into enough water to cover, with 1 lemon, quartered. If using canned artichoke hearts, simply quarter them and place into the water with the quartered lemon.  I took 1/4 lemon and squeezed it into the water directly.

Saute the meat in oil, leaving a few tablespoons of oil for later use with the artichokes. Add salt, pepper, turmeric, cumin and parsley. When the meat is brown, lower flame and add 1/3 c water. Cover and simmer over a low flame, 1 hour.

While the meat is simmering, place the artichoke hearts in 1/2 c water with about 3 tbsp oil, the garlic, salt and the remaining lemon, quartered. Bring to a boil and reduce flame. Simmer, covered, 10-15 minutes, until tender but not soft. After the meat had simmered for an hour then add the artichokes and their liquid to the meat. Cover and let stew another 30 min. Serve with Syrian stuffed prunes and rice (again, rice is kitniyot so we served with Red Bliss potatoes).

And here's how to make the Syrian Stuffed Prunes....

• 12 ounces pitted prunes
• 1/2 cup walnut halves
• 2 tablespoon margarine
• 1 cup sweet red wine
• 1 tablespoon pomegranate syrup, available in Middle Eastern groceries
• juice of 1/2 lemon
  

Stuff the prunes with the walnut halves.

Sauté in margarine for about 5 minutes, until tender.

Add the wine, pomegranate syrup, and lemon juice. Simmer, uncovered, over a low heat for about 20 minutes. Serve as an accompaniment to turkey, lamb, or veal with artichokes, using the juice as a sauce

Both recipes from: The Jewish Holiday Kitchen, by Joan Nathan.  Schocken Books, New York: 1988.