Veal Roast with Artichokes Yield - 4 Servings Veal provides iron, niacin, and vitamins

Shoulder is the best choice of veal to use for this recipe. If you buy the large muscle of the shoulder, you may not have to tie the meat; if, however, the piece is separating or is longer and flatter, roll it and tie it with twine. If you are in a part of the United States where you can obtain baby artichokes, use them instead of the large ones, cutting them into halves rather than quarters. If you don't find the larger pearl onions I used here, substitute more of the smaller ones. This roast is good served cold with a green salad, tomato salad, or pasta salad

1	2.5 pound boneless veal shoulder roast, trimmed of most surface fat
1/2	teaspoon salt
1/2	teaspoon freshly ground black pepper
1	teaspoon dried thyme leaves
2	tablespoon unsalted butter
2	tablespoon virgin olive oil
5	medium artichokes, with stems (about 1 pound, 12 ounces total)
12	onions (14 ounces), each about the size of a table tennis ball, peeled
18	large doves garlic, peeled
1	tomato (6 ounces), cut in half, seeded, and cut into 1/2-inch pieces (1 cup)
1	tablespoon soy sauce
2	tablespoons water

1. Preheat the oven to 400 degrees.

2. Tie the trimmed roast with twine if necessary, and sprinkle it with 1/4 teaspoon each of the salt and pepper and with the thyme. In an ovenproof skillet, heat the butter and oil. When hot, add the meat, and brown it on all sides for a total of 8 to 10 minutes. Remove the roast to a platter, and reserve the drippings in the skillet.

3. With a sharp knife, remove the top third of the artichokes. Then, with scissors, trim off the upper half of the remaining leaves to remove the thorny projections. Cut the artichokes into fourths, and remove and discard the chokes.

4. Add the artichokes, onions, garlic, and remaining salt and pepper to the drippings in the skillet, and toss the vegetables to coat them with the drippings. Arrange the roast on top of the vegetables, and place the pan in the 400-degree oven for 20 minutes. Turn the roast over, stirring the vegetables as you do so, and return the pan to the oven for another 20 minutes.

5. Stir in the tomato, soy sauce, and water, and cook for 10 additional minutes, for a total cooking time of 1 hour, not including the browning. (Note: I use a roast about 8 1/2 inches long by, 2 1/2 inches in diameter. If your roast is shorter and thicker than mine, cook it a little longer.)

6. Remove the roast from the oven, and allow it to rest for 10 minutes. Carve, and serve.