Veal with cardoons and artichoke hearts
Ingredients
Instructions
- 400 g Couscous seed
- 600 to 800 g Veal (shoulder
- Or sliced shank)(/)
- 2 Onions
- 4 cardoon ribs
- 6 frozen artichoke hearts
- 150 g Frozen broad beans
- 3 sweet (and long) green peppers
- 3 Tomatoes
- 1 tbsp. tablespoons tomato puree
- 1 tbsp. heaped soup Ras el hanout
- 5 tbsp. tablespoons olive oil
- 1 Lemon
- Salt
- Pepper
- Clean the cardoons. Taper them and cut them into sections: put them gradually in a salad bowl of lemon water.
- Pre-cook them for 30 minutes in salted boiling water.
- In a couscoussier, heat 2 tbsp. tablespoons of oil and fry and brown the pieces of veal over medium heat.
- Add the chopped onions, the peeled, seeded and crushed tomatoes, the concentrate and the spices. Add salt and pepper.
- Cover with water and simmer for 15 minutes over low heat.
- Add the drained cardoons and the artichokes and continue cooking for 30 minutes.
- Add the peppers and beans and cook for another 15 minutes.
- Put the couscous seeds in the perforated basket, cover and steam for 15 minutes over the meat.
- Invert the couscous in the dish, shell it and sprinkle again with a little water and oil.
- Mix with your fingertips with a glass of water. Bake again for 15 mins. Repeat the cooking one last time in the same way.
- Shell the couscous and arrange it on a dish. Add the drained meat and vegetables.
- Drizzle with a ladle of broth and serve the rest on the side.
Veal with cardoons and artichoke hearts
Today we offer you the following recipe: Veal with cardoons and artichoke hearts
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Veal with cardoons and artichoke hearts Recipe – Veal with cardoons and artichoke hearts Recipes
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