TENDRON DE VEAU AVEC ARTICHAUTS (BRAISED VEAL BREAST WITH ARTICHOKES)

Name: TENDRON DE VEAU AVEC ARTICHAUTS (BRAISED VEAL BREAST WITH ARTICHOKES)
Ingredients: 1 bone-in breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings; Kosher salt and freshly ground black pepper, to taste; 4 tbsp. unsalted butter; 4 tbsp. extra-virgin olive oil; 12 cloves garlic, unpeeled and lightly crushed; 5 sprigs fresh thyme; 5 fresh sage leaves; 4 yellow onions, chopped; 2 ribs celery, chopped; 1 sprig fresh rosemary; 4 lbs. tomatoes, quartered, or two 28-oz. cans whole peeled tomatoes, drained; 2 cups white wine; 4 cups veal stock; 4 large trimmed artichoke hearts with stems; Juice of 1 lemon; 4 scallions, green parts only, thinly sliced, for garnish

TENDRON DE VEAU AVEC ARTICHAUTS (BRAISED VEAL BREAST WITH ARTICHOKES) was pinched from <a href="https://www.saveur.com/article/Recipes/Tendron-de-Veau-avec-Artichauts-Braised-Veal-Breast-with-Artichokes" target="_blank" rel="noopener">www.saveur.com.</a>

INGREDIENTS

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1 bone-in breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings

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Kosher salt and freshly ground black pepper, to taste

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4 tbsp. unsalted butter

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4 tbsp. extra-virgin olive oil

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12 cloves garlic, unpeeled and lightly crushed

•

5 sprigs fresh thyme

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5 fresh sage leaves

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4 yellow onions, chopped

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2 ribs celery, chopped

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1 sprig fresh rosemary

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4 lbs. tomatoes, quartered, or two 28-oz. cans whole peeled tomatoes, drained

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2 cups white wine

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4 cups veal stock

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4 large trimmed artichoke hearts with stems

•

Juice of 1 lemon

•

4 scallions, green parts only, thinly sliced, for garnish

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