Lemon Veal, With Artichoke Hearts

• 1/2 pounds stewing veal
• Flour for dredging
• 1 tablespoon safflower or peanut oil
• 1 tablespoon butter
• 1 medium onion, sliced
• 2 cloves garlic
• 1/2 teaspoon thyme
• 1/2 to 1 cup chicken stock
• 1 cup dry white wine
• 1 pound baby carrots, scraped
• 6 artichoke hearts
• 1/4 pound mushrooms, sliced
• 1 egg yolk
• Juice of 1 lemon
• Coarse salt and freshly ground pepper to taste
• Fresh chopped parsley to garnish

1. Trim the veal into one-and-a-half-inch cubes.
2. Dredge lightly with flour.
3. Heat the oil and butter in a large casserole about 12 inches in diameter.
4. Brown the veal pieces.
5. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine.
6. Cover and simmer for 45 minutes.
7. Add the carrots and artichoke hearts and cook until almost tender.
8. If necessary at this point add more stock.
9. Add the mushrooms and cook 15 minutes more.
10. In a small bowl beat the egg yolk.
11. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt.
12. Add the egg yolk and beat with a fork.
13. Pour in lemon juice and mix thoroughly.
14. Ladle a spoonful of the cooking juices from the casserole into the egg mixture.
15. Mix well.
16. Add the mixture to the casserole and cook over very low heat for a minute, stirring.
17. Do not overheat or the mixture will curdle.
18. Remove from heat, sprinkle with parsley and serve.

stewing veal, flour, safflower, butter, onion, garlic, thyme, chicken stock, white wine, carrots, hearts, mushrooms, egg yolk, lemon, salt, parsley

Taken from cooking.nytimes.com/recipes/5934 (may not work)