Veal Chili with Artichokes
| Yield: | 6 Servings |
| Categories: |
| Stephen Ceideburg | ||
| 3 | lb | Veal stew meat |
| Flour for dredging | ||
| Salt and pepper to taste | ||
| 3 | tb | Olive oil |
| 1 | lg | Onion, chopped |
| 3 | Garlic cloves, minced | |
| 1 | Fresh or canned chile pepper, minced | |
| 3 | tb | Chill powder |
| 1 | tb | Ground cumin |
| 1 | Bay leaf | |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme leaves |
| 1 | ts | Dried oregano leaves |
| 2 | tb | Flour |
| 1/4 | c | Dry white wine |
| 3 | c | Chicken stock |
| 5 | Plum tomatoes, peeled and chopped | |
| 8 | oz | Artichoke hearts, drained and quartered |
| 1 | lb | Cooked or canned chickpeas, drained |
| 1 | tb | Lemon juice |
| 1/4 | c | Minced cilantro |
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