This recipe produces veal that melts in your mouth with the sweet flavors of leeks and the earthiness of artichokes. You can  substitute the veal with lamb cubes for another outstanding variation of this delicious hearty stew. Serve with a side of rice or couscous.

Veal with leeks and artichokes by Bonjour Cuisine

Veal Stew with Leeks and Artichokes

Author: Bon Appetit June 2006


  • 3 1/2 pounds boneless veal cubes
  • 1 1/4 cups chopped fresh Italian parsley
  • 3 garlic cloves, minced
  • 1 finely grated lemon peel
  • 3 tablespoons olive oil
  • 2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
  • 1 large onion, thinly sliced
  • 3/4 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 1/2 cups (or more) low-salt chicken broth
  • 1/2 lemon
  • 1 12 oz bag of frozen artichoke hearts, thawed and patted dry.
  • Sprigs of fresh thyme for garnish (optional)


  1. Place trimmed veal in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.

  2. Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.

  3. Heat oil in heavy large pot over high heat. Working in batches, add veal and cook until well browned on all sides, about 7 minutes per batch.

  4. Transfer veal to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds.

  5. Return veal and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil, add defrosted artichoke hearts. Reduce heat to medium-low; cover and simmer until veal is very tender, about 1 1/2 hours. Add more broth by 1/4 cupfuls if stew is dry. 

  6. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle veal  stew with reserved 1/4 cup chopped parsley and thyme.

  7. Veal stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. 

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials


  • Strawberry rugelach, a delicious addition to a sweet table, and also the perfect afternoon treat . See the link in bio for the foolproof recipe!
  • Also very popular this week, the perfect butter pecan cookie recipe for Thanksgiving!
  • This roasted butternut squash recipe is seriously trending right now on Bonjour Cuisine! See link in bio.  #thanksgiving2018, #sidedishes, #classicswithatwist.
  • Pumpkin muffins with cinnamon, cardamom and pistachio frosting.  #pumpkin, #thanksgiving, #kidfriendly, #cardamom, #cinnamon
  • I always make time to plan my holiday menus by visiting my favorite sites for recipe inspiration :) Here are some delicious Rosh Hashanah salad ideas, each with a hint of sweetness from fall fruits. Find the recipes for the kale salad with maple dressing, arugula salad with squash and caramelized apple vinaigrette, and another variety with pear and pomegranate on #roshhashana, #salads, #kale, #pomegranate, #newyear, #enjoy