2 1/2 lbs. boneless veal, cut in 1 1/2" chunks
1/2 c. seasoned flour
1/3 c. oil
8 oz. mushrooms, sliced
2 c. chicken broth
1 pkg. frozen artichoke hearts
1 tbsp. lemon juice
1 tsp. celery seed
Ground pepper
1/3 c. half and half
1/2 c. pitted ripe olives

Seasoned Flour: 1/2 cup flour, 1 1/2 teaspoons salt and 1 teaspoon pepper.

Coat meat with flour and brown in oil. Reduce heat to medium low. Drain off all but 1 tablespoon oil. Add mushrooms, cook 4 minutes. Add broth, bring to boil. Return meat to pot, reduce heat. Cover and simmer 1 hour. Stir in artichoke hearts, lemon juice, celery seed, pepper and half and half. Bring to boil. Reduce heat. If too thick add more broth. Cover and simmer 15 minutes. Stir in olives. Serves 6.