Braised veal breast with artichokes (Tendron de veau avec artichauts) from Saveur Magazine, November 2010 (#133) (page 84)

  • sage
  • scallions
  • celery
  • rosemary
  • garlic
  • lemons
  • thyme
  • tomatoes
  • white wine
  • veal stock
  • artichoke hearts
  • veal breast
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.