Recipes Included On This Page Veal With Olives And Artichoke Hearts - Sass  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veal With Olives And Artichoke Hearts - Sass Recipe By : THE PRESSURED COOK by Lorna Sass Serving Size : 4 Preparation Time :0:00 Categories : Pressure Cooker Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- (2 to 3) 2 pounds boneless veal shoulder -- cut into 1-inch cubes -- well trimmed 1/2 cup dry white wine 1 1/2 cups thinly sliced leeks or coarsely chopped onions 1 cup veal or chicken broth 4 large ribs celery -- cut into 1/4-inch chunks 1/2 cup Nicoise or other Mediterranean black olives -- or more remove pits -- optional 2 sprigs fresh thyme -- or more to taste 20 ounces artichoke hearts -- frozen rinse away ice crystals -- or 2 cans artichokes -- (8.5-ounce) drained 1 cup tomato sauce Salt and freshly ground pepper -- to taste 2 tablespoons minced fresh parsley -- for garnish Heat 1 tablespoon of oil in the cooker over medium-high heat. Brown the veal in 4 batches, 4 to 6 minutes per batch, adding extra oil as needed. Set aside. Add the wine and leeks. Stir well to scrape up any browned bits. Cook over medium-high heat until most of the wine has evaporated, about 2 minutes. Add the broth, celery, olives, thyme, reserved veal with accumulated juices, and frozen artichoke hearts. (It's OK if they're frozen into a block. If using canned artichokes, add later.) Pour the tomato sauce on top. Do not stir. This will prevent the sauce from scorching on the bottom. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 12 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape. If you wish, add more olives plus additional thyme, salt, and pepper. If using canned artichoke hearts, add them at this time and cook just until heated. Garnish each portion with parsley. Serves 4. - - - - - - - - - - - - - - - - - - NOTES : Adapted from THE PRESSURED COOK by Lorna Sass (Morrow, 1999). Recipe featured by Sheryl Julian, Boston Globe, 03/24/99 in "Pressed for time" Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com