Veal Tajine with Green Peas and Artichoke Hearts

Ingredients

• 800 g (approximately 1 3/4 lb) Quebec Veal shoulder roast, cut into cubes
• 60 ml (1/4 cup) vegetable oil
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 2.5 ml (1/2 tsp) ground ginger
• 5 ml (1 tsp) turmeric
• Salt and pepper to taste
• 1 liter (4 cups) water
• 650 g (approximately 1 1/2 lb) fresh or frozen green peas
• 1 tomato, quartered
• 5 coriander stems, tied
• 8 artichoke hearts, fresh or frozen, halved

Preparation

1. In a large saucepan, heat oil over high heat. Sear veal cubes on all sides.
2. Add onions, garlic and spices. Season with salt and pepper and stir. Continue cooking for 3 minutes.
3. Stir in water, peas, tomato and coriander. Reduce heat to medium, then cover and simmer for 1 hour.
4. Add artichoke hearts. Reduce heat to low and continue cooking for 30 minutes.