Veal and pork stew with artichokes
Poultry & Meat Special

Veal & Pork Stew with Artichokes

This Easy Veal and Pork Stew with Artichokes is a tasty second course, very popular in Italian cuisine. Perfect for Sunday lunch or some family occasion.

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Today’s recipe is a reinterpretation of the Italian stew which is dipped with tomato sauce. It is a typical autumn and winter dish, much loved in all places in Italy.

To prepare it to perfection, however, you have to be careful not to make some mistakes, I’ll tell you which ones!

stew with artichokes pin

How to choose the most suitable meat to make the stew

Generally, the stew preparation requires slow and prolonged cooking. For these reasons, it is optimal to choose a meat of excellent quality and that contains, at least in part, a good dose of fat and nerves. This is because with slow cooking the fat turns into juiciness and gives an appetizing texture. But be careful if the nerves were too many, you would find yourself with the stringy meat.

In today’s recipe, I used half veal and pork, mainly because I don’t like beef too much.

On the other hand, Veal has very soft meat, but which also has little taste, whilst Pork, which’s always white and fairly lean, has a much tastier flavor.

To make a great stew, you can nevertheless opt for the Beef which has very tasty meat, but which has the disadvantage of difficult and long cooking to make it soft. Furthermore, if you are unfamiliar with cooking meat, there is a high risk of spoiling the dish. Therefore, keep in mind that, to avoid having hard meat on the table, you will have to cook the beef at no more than 75 C° – 167 F° (use a meat thermometer) for no less than two hours.

Another alternative, and typical dish of Liguria, is to use Lamb to make the stew.
In this case, I suggest you opt for the shoulder or leg of the boneless lamb. And, in the latter case, then, take care to let the meat marinate for a few hours in water and apple cider vinegar before starting cooking!

Something about Artichokes

We are in the middle of the artichoke season!

I love this vegetable and can’t wait to prepare tasty recipes with this ingredient.
Anyhow, artichokes are often considered a “blessing and curse” for those who cook because their cleaning is considered difficult.
We have therefore created a video guide to find out how to clean artichokes quickly and easily.

Check it out how easy can be to clean artichokes with this method: How to Clean Artichokes.

To make a great Veal and Pork Stew, choose the long and violet artichokes.

Few extra tips for a tender Veal and Pork Stew

To obtain a soft stew, cut your meat into small pieces following the ribs, in this way it will cook faster and better.

For a more rustic and familiar result, prepare the stew in a cast-iron pot or crockpot.

Before starting the actual cooking, let the meat brown in oil to obtain the Maillard Reaction. In this way, you will preserve all the juices of the meat.

Lastly, if the gravy is too liquid, dissolve a little flour or cornstarch in a little water, add it to the pot, stir and replace the lid.

Yield: 6

Veal & Pork Stew with Artichokes

Veal and pork stew with artichokes

This Easy Veal and Pork Stew with Artichokes is a tasty second course, very popular in Italian cuisine. Perfect for Sunday lunch or some family occasion.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • 450 g of tender veal meat
  • 400 g pork shoulder meat
  • 2 artichokes
  • 1 shallot
  • 1 clove garlic
  • 5 tablespoons extra virgin olive oil
  • ½ glass of white wine
  • 1 bay leaf
  • 6 juniper berries
  • 4 cardamom berries
  • 10 black peppercorns
  • 1 small potato
  • 2 ham slices
  • 300 ml vegetable broth


  1. Let's start by cleaning the artichokes. To do it best, follow our step-by-step guide here.
  2. Once you have cleaned and cut the artichokes, chop the garlic, the shallot, the ham and put them in a cast-iron pot with the oil and fry for a couple of minutes.
  3. Meanwhile, cut the meat into small pieces following the ribs.
  4. Prepare a vegetable broth and keep it warm. To make the broth follow our recipe, here.
  5. Place the meat in the pot and brown it for a few minutes, stirring. As soon as the meat appears browned on the surface, blend with the white wine and let it cook for about 3 or 4 minutes.
  6. Add the pepper, juniper berries, cardamom, and bay leaf.
  7. After about 2 minutes, add the chopped artichokes and the diced potato.
  8. Pour in the hot broth.
  9. Cover with a lid, lower the heat, and let it cook slowly for 90 minutes.
  10. At the end of the time, add the salt.
  11. Serve hot.
  12. Buon Appetito!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 762Total Fat: 46gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 160mgSodium: 1076mgCarbohydrates: 34gFiber: 7gSugar: 4gProtein: 52g

Nutrition Data is automatically calculated and may be not accurate.

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  1. Oh my my, this looks delicious <3

  2. Alyssa Says says:

    WOW! looks delish! I love cooking veal

  3. Gabriela Herrera says:

    My husband walked behind me while I was reading your recipe and he was like so are you making this for me or what. 😀 Now I need to go find veal in this little town I live in.

  4. Looks so good! I am going to add this to our menu for this week!

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