Veal Roast with Artichokes
2.5 pound boneless veal shoulder roast, trimmed of most surface fat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
2 tablespoon unsalted butter
2 tablespoon virgin olive oil
5 medium artichokes, with stems (about 1 pound, 12 ounces total)
12 onions (14 ounces), each about the size of a table tennis ball,
18 large doves garlic, peeled
1 tomato (6 ounces), cut in half, seeded, and cut into 1/2-inch
pieces (1 cup)
1 tablespoon soy sauce
2 tablespoons water
1. Preheat the oven to 400 degrees.
2. Tie the trimmed roast with twine if necessary, and sprinkle it
with 1/4 teaspoon each of the salt and pepper and with the thyme. In
an ovenproof skillet, heat the butter and oil. When hot, add the
meat, and brown it on all sides for a total of 8 to 10 minutes.
Remove the roast to a platter, and reserve the drippings in the
3. With a sharp knife, remove the top third of the artichokes. Then,
with scissors, trim off the upper half of the remaining leaves to
remove the thorny projections. Cut the artichokes into fourths, and
remove and discard the chokes.
4. Add the artichokes, onions, garlic, and remaining salt and pepper
to the drippings in the skillet, and toss the vegetables to coat
them with the drippings. Arrange the roast on top of the vegetables,
and place the pan in the 400-degree oven for 20 minutes. Turn the
roast over, stirring the vegetables as you do so, and return the pan
to the oven for another 20 minutes.
5. Stir in the tomato, soy sauce, and water, and cook for 10
additional minutes, for a total cooking time of 1 hour, not
including the browning. (Note: I use a roast about 8 1/2 inches long
by, 2 1/2 inches in diameter. If your roast is shorter and thicker
than mine, cook it a little longer.)
6. Remove the roast from the oven, and allow it to rest for 10
minutes. Carve, and serve.
Source Jacque Pepin