Veal Stew With Sauteed Artichokes

• 4 shallots, finely chopped
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon unsalted butter
• 4 pounds veal stew, in 2-inch cubes
• 3/4 cup flour
• 1 cup dry white wine
• 2 teaspoons sage leaves
• Coarse salt and freshly ground pepper to taste
• 3 pounds baby artichokes
• Juice 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon safflower oil
• 1 clove garlic, minced (green part removed)

1. In a heavy casserole, soften the shallots in the oil and butter.
2. Remove with a slotted spoon and set aside.
3. Lightly dredge the veal pieces with flour.
4. Brown a few pieces at a time in the casserole on all sides, turning with tongs.
5. Set the browned pieces aside in a bowl.
6. When the meat has browned, add the white wine and scrape up cooking juices.
7. Return meat to the pan, along with the sage, shallots, salt and pepper.
8. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
9. Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes.
10. Remove tough outer leaves.
11. Slice the artichokes vertically in quarter-inch pieces.
12. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
13. Heat the olive and safflower oils in a large skillet.
14. Saute the artichokes until browned and keep them warm.
15. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
16. Just before serving the stew, sprinkle the artichokes over the top.

shallots, peanut, unsalted butter, veal stew, flour, white wine, sage, salt, baby artichokes, lemon, olive oil, safflower oil, clove garlic

Taken from cooking.nytimes.com/recipes/3395 (may not work)