Make four-day preserved lemon zest: Scrub lemons and with a vegetable peeler remove zest in strips. In a saucepan of boiling water blanch zest 1 minute and drain in a sieve. Transfer zest to a glass jar (about 1-cup capacity). Add salt and juice, pressing zest down to keep it covered by lemon juice, and cover jar with a tight-fitting glass lid or plastic-coated lid. Let zest stand at room temperature 4 days, shaking jar each day. Preserved lemon zest keeps, covered and chilled, 6 months. Makes about 1/2 cup. make the veal: Preheat oven to 275F. In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.) While shanks are roasting, in a large saucepan combine chick-peas with enough water to cover by 4 inches and simmer, covered partially, 1 1/2 to 2 hours, or until tender but not falling apart. Drain chick-peas in a colander. Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered. Transfer shanks to a deep platter and keep warm, reserving pan juices. In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until softened. Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes. Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and pur?e. Stir pur?e into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste. Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon. Serves 6 Gourmet February 1996 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (725g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 41 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 4664.9mg||161 %|
|Potassium 953.8mg||25 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 51.8g|
|Protein 6g||9 %|
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Calories per serving: 238
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