Veal Rib Eye/ragout of Pearl Onions, Peas and Artichokes
| Yield: | 6 Servings |
| Categories: |
| 4 3/4 | lb | Veal rib eye; boned |
| 1 | Red onion; finely chopped | |
| 6 | tb | Olive oil |
| 1 | tb | Fresh rosemary; chopped |
| RAGOUT | ||
| 1 1/2 | lb | Pearl onions |
| 1 | tb | Olive oil |
| 5 | tb | Butter |
| 1 | ts | Garlic; minced |
| 2 | c | Chicken stock or canned low-salt broth |
| 10 | oz | Frozen artichoke hearts; thawed, drained, halved lengthwise |
| 2 | c | Fresh peas or frozen; thawed |
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