Tagine of Knuckle of Veal with Artichoke and Peas

Name: Tagine of Knuckle of Veal with Artichoke and Peas
Yield: serves 4
Ingredients: 1/2 stick (4 tablespoons) butter or 3 tablespoons sunflower oil; 1 onion, chopped; 2 garlic cloves, crushed or chopped finely; 1/2 teaspoon ground ginger; 1/2 teaspoon saffron threads; 4 thick rounds cut from the knuckle of veal; Salt and black pepper; One 14-ounce package frozen artichoke bottoms, defrosted; Juice of 1/2 lemon; Peel of 1/2 to 1 preserved lemon (optional) (see page 7); 14 ounces fresh young peas (shelled weight), or frozen petits pois, defrosted; 2 tablespoons chopped coriander; 8 green olives (optional)

December 9, 2011

Ask your butcher to saw the knuckle of veal into rounds, retaining the marrow in the center of the bone (as for Italian osso buco). You can buy very good frozen artichokes, which come from Egypt, from Middle Eastern stores. They come in packages weighing 14 ounces and containing about 9 small artichoke bottoms. If you want to use fresh artichoke hearts or bottoms, see page 8. Use young fresh peas or frozen petits pois.

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