Veal with Artichokes

Ingredients

• artichokes
• water
• salt
• manteca (lard)
• veal
• onion
• 1 small ladle caldo (broth)

Instructions

1. Cook the artichokes in boiling salted water in a pot until nearly tender. Meanwhile, prepare the beef lard in a heavy skillet. Fry the veal and diced onion until the meat is browned on all sides. Add a small ladle of broth (caldo) to the skillet and stir well. Transfer the browned veal and onions to the pot with the artichokes. Cook together over low heat until the veal is very tender and cooked through, about 45 minutes to an hour depending on the size of the pieces.
2. Variations: This dish may be made the same way with peas instead of artichokes, or finished with tomato sauce.