Veal with Artichokes
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- artichokes
- water
- salt
- manteca (lard)
- veal
- onion
- 1 small ladle caldo (broth)
Instructions
- Cook the artichokes in boiling salted water in a pot.
- Meanwhile, prepare the beef lard in a heavy skillet.
- Fry the veal and diced onion.
- Add a small ladle of broth (caldo) to the skillet and stir well.
- Transfer the veal and onions to the pot with the artichokes.
- Cook together over low heat until it is at its point.
- Variations: This dish may be made the same way with peas instead of artichokes, or finished with tomato sauce.