b'Veal Stew with SausagesStufato di vitello con salsiccieHere is a really excitingway to dress up that same old stew.9 tablespoons olive oil, divided1 pound sweet Italian sausage, cut in 2-inch piecese Italian sausages2 pounds veal stew meat (from the shoulder), trimmed and cut into 112- to 2-inch cubespresent a wonderfully1412 cup flour, seasoned with 12 teaspoon salt and 14 teaspoon pepper 10 cloves garlic, thickly slicedflavorful variation. 12 teaspoon red pepper flakes10 sun-dried tomato halves, packed in oil, cut into thick slices1 cup chopped onions8 artichoke hearts, cut into 12-inch dice or a package of frozen artichoke hearts1 cup white wineChefs Tip 112 cups Chicken Stock112 cups Tomato SauceIf the Italian sausages2 cups peeled potatoes, cut in 2-inch dicesdo not appeal to you in2 cups frozen peas3 tablespoons chopped parsleythis recipe, simply leaveChopped tomatoes for garnishthem out. Add one more pound of veal stew meat. Prepare a bowl of acidulated water (with fresh lemon juice added).Make sure there is someTrim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the rough edges around the outside of the fat in the meat, as it willartichoke (where the leaves were removed). Quarter lengthwise (through the stem). You will see boost the flavors andheart, choke, and purple topped leaves. Cut off the leaves. Using a grapefruit spoon or paring knife, follow the line where the hairy choke meets the heart and remove the hairy choke. Cut each keep the meat tender. heart into 12-inch pieces and place immediately into acidulated water (roughly 2 cups of pieces). If you cannot find fresh, frozen artichoke hearts may be used.Heat 3 tablespoons of oil in a Dutch oven or large saut pan and cook the sausages until well browned, about 3 to 4 minutes. Set aside and discard the oil.Heat 3 tablespoons of oil in the same pan. Dust the veal stew meat with the seasoned flour. Brush off any excess flour. Brown the veal in the hot oil. Do not crowd the pan. You will need to do this in batches. Add additional oil if necessary for the second or third batches. Set the browned veal aside.In the same pan, add the remaining oil and heat well. Add the garlic, red pepper flakes, sun-dried tomatoes, onion, and the drained, quartered artichoke hearts. Cook for 3 to 4 minutes. Stirring well.dieci 52'