This veal with artichokes is a traditional Italian tasty dish perfect for dinner with family or friends.

With this recipe we do not waste anything as even the artichokes stems are used. Cooking them with the meat  we give them enough time to become soft, but don’t forget to peel them.

Servings 6 people


 400 g = 14 oz of veal rump (young beef,35 weeks old)

 1 lemon

 Black pepper

 4 artichokes

 4 sprigs of parsley

 1 clove of garlic

 500 ml =2 ½ cups of vegetable broth

 4 tbsp. EVOO


Cut the veal rump into slices a couple of centimeters = ca.1 inch. thick, then use them to cut into cubes.

 Put them in a small bowl to marinate with a little lemon juice and a grind of pepper.

Wash the artichokes, remove some hard outer leaves and the pungent tip.Click here to see how to clean artichokes

Cut them in four, remove the hay and put them in water acidulated with half a lemon. Leave the stems aside.

 Wash the parsley, select the leaves and chop them with the mezzaluna on a cutting board together with a clove of garlic.

 Heat the broth.

 Grease a pan with 2 tbsp. EVOO and arrange the artichokes in it.

 Sprinkle the artichokes with a generous teaspoon of chopped parsley and garlic and put the pan on a high flame.

 Let them start to sizzle, brown them for a couple of minutes, then add two ladles of vegetable broth, a pinch of salt, a pinch of pepper, cover and cook over medium heat for 20 minutes. Check from time to time and add more broth if the cooking juices become too dry. Only at the end of cooking, raise the heat, uncover and allow any excess broth to dry.

 In the meantime, clean the stems of the artichokes, using the first 8-10 centimeters=3-4 inches. Remove the toughest outer part with a potato peeler and slice them to a thickness of about half a centimeter.=0.1 inch. Put them in the acidulated water too.

 In a large pan put 2 tbsp. EVOO the chopped parsley and garlic and cook it over a low flame, making sure that the garlic does not burn.

 Leave the oil to cool off the heat for a few moments, add the well-drained sliced ​​stems and the veal.

Sauté them over high heat for a couple of minutes.

 Add a ladle of broth and leave to cook for about 10 minutes.

Lower the heat.

Add a cup of broth and let it cook for ca. 40 minutes stirring from time to time. If the cooking juices become too dry, add more broth.

 The exact cooking time depends on the size of the veal pieces and the tenderness of the meat. Remove according to your preferred doneness.

 When cooked, season with salt, add freshly ground pepper . Add the sliced artichokes and cook for 10 minutes

Serve your dish and warm up these cold days.