Beef bites stewed with artichokes and potatoes

Ingredients

For 1 serving

• Beef stew meat150 g
• Artichokes2
• Potatoes150 g
• Garlic1 clove
• Parsley5 g
• Lemon juice10 ml
• Beef broth250 ml
• Extra virgin olive oil10 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: February – May

Method

1. Fill a bowl with cold water and add the lemon juice. Prepare the artichokes: pull off the tough outer leaves, cut off the tips, peel the stem, cut them into wedges removing the inner choke and drop them straight into the acidulated water so they don't blacken.
2. Heat the oil in a casserole over medium-high heat with the crushed garlic and brown the beef for 5 minutes, turning, until golden on all sides.
3. Deglaze with the white wine and let it bubble for 2 minutes, then add half the stock, season with salt, cover and cook over low heat for 30 minutes.
4. Meanwhile peel the potatoes and cut them into cubes of about 2 cm.
5. Add the drained artichokes, the potatoes and the remaining stock and cook covered for another 25 minutes, until the meat, artichokes and potatoes are tender; season with pepper.
6. Remove the garlic, finish with chopped parsley and serve.