Spring veal
By BOUDET Myriam
Details
servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Shell the peas and remove the inner skin of the pods. Prepare the other vegetables, for the artichoke only keep the heart, scraped clean.
Step 2
Brown the veal in a mixture of butter + olive oil. Then add the onions, cut into 4 or 6 depending on size, the artichokes cut into 4 and the potatoes also cut into 4 or 8. Add herbs and garlic, salt and pepper.
Step 3
When the mixture is a nice colour, pour over half the water and cook for twenty minutes.
Step 4
Add the peas and their pods and cook another 20 minutes, approx.
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