In our house we always have ground veal on hand, and cans of artichokes! I was inspired by the recipe in La Cucina Italiana. A great way to serve this would be to toss some angel hair pasta with olive oil and pecorino, and serve the artichoke veal gratin over it.
Also if you want to impress your friends with some Italian, this is called: carciofi gratinati con ragu di vitello
Doesn’t that just look beautiful!? Forget saying it aloud.
Artichoke and Veal Gratin – 4 servings
2 tablespoons olive oil
1 1/2 pounds ground veal
1/2 cup red onion, chopped
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium vegetable stock
2 cups low-sodium chicken stock
1 can whole artichoke hearts, drain and halve
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1/4 cup grated pecorino
In a large non-stick saute pan, heat the oil over medium heat. Add the veal, and cook until meat is broken down into small pieces and browned. Add onion, pinch of salt and pepper. Once the onions have softened, Stir in the vegetable stock, and simmer until stock is reduced to about 1/4 cup, about 30 minutes.
Once the stock is reduced, add the halved artichokes and mix well. Simmer for about 10 minutes. Preheat the oven to 400 degrees F.
In a small saucepan bring chicken stock to a boil, and remove from heat. In a medium saute pan, heat butter over low, until melted. Whisk in the flour, until combined. Whisk in the hot stock, stirring constantly until the sauce thickens.
Place the artichoke veal mixture into a baking dish, pour with sauce over mixture, and evenly distribute pecorino over top.
Cover baking dish with foil, and bake for 10 min. Remove foil, and broil for until top is lightly browned, about 3 minutes. Serve immediately.