1 tsp. vegetable oil
4 medium onions, chopped
1/2 medium red or yellow bell pepper, diced
2 large garlic cloves, minced
15 ounces boneless lean loin of veal, cut into 2″ cubes
1 C. canned whole Italian tomatoes (no salt added), chopped (reserve juice)
4 fluid ounces (1/2 C.) dry white wine
1/4 C. low-sodium chicken broth
1/2 tsp. dried rosemary leaves, crumbled
1/4 tsp. freshly ground black pepper
Pinch saffron threads, dissolved in 1 T. hot water
One 10-ounce package thawed frozen artichoke hearts
2 T. minced fresh flat-leaf parsley, to garnish

In large nonstick skillet, heat 1/2 tsp. of the oil; add onions and bell pepper. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned. Add garlic; cook, stirring frequently, 2 minutes. Remove vegetable mixture from skillet; set aside. In same skillet, heat remaining 1/2 tsp. oil; add veal. Cook over medium heat, stirring frequently, 8-10 minutes, until veal is browned on all sides and cooked through. Add tomatoes with juice, wine, broth, rosemary, black pepper, saffron and reserved vegetable mixture; cook, scraping up browned bits from bottom of skillet, 5 minutes, until heated through and well combined. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until veal is tender. Add artichoke hearts to veal mixture; simmer, covered, 30 minutes, until artichoke hearts are cooked through and veal is very tender. Divide evenly among 4 bowls, sprinkle with parsley and serve.

Yield: 4 servings
Calories: 234
Fat: 5g
Fiber: 5g