1 1/2 lbs. veal cubes
2 (9 oz.) pkgs. frozen artichoke hearts
2 (9 oz.) pkgs. frozen baby peas
1/2 c. chopped parsley
1 c. sliced onions
1 c. beef or chicken broth
1/4 c. white cooking wine
2 cloves garlic, chopped
1/4 c. butter
2 tbsp. flour
2 tsp. salt

In large pot, brown with butter, onions, garlic and meat. Coat meat with flour and salt. Brown on all sides. Add parsley, peas, artichokes and beef broth and wine. Simmer for about 1 hour, mixing frequently; adding a small amount of water if it starts to stick. Serve over rice or eat as it is.