1 tsp. vegetable oil
\n4 medium onions, chopped
\n1\/2 medium red or yellow bell pepper, diced
\n2 large garlic cloves, minced
\n15 ounces boneless lean loin of veal, cut into 2″ cubes
\n1 C. canned whole Italian tomatoes (no salt added), chopped (reserve juice)
\n4 fluid ounces (1\/2 C.) dry white wine
\n1\/4 C. low-sodium chicken broth
\n1\/2 tsp. dried rosemary leaves, crumbled
\n1\/4 tsp. freshly ground black pepper
\nPinch saffron threads, dissolved in 1 T. hot water
\nOne 10-ounce package thawed frozen artichoke hearts
\n2 T. minced fresh flat-leaf parsley, to garnish<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 234
\nFat: 5g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n