Veal Stew with Artichoke Hearts, Fava Beans, and Peas

Prepare sachet d’epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.

Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.

Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.