Veal Roast with Artichokes | Jacques Pépin Today's Gourmet | KQED

In this segment from the first episode of Today's Gourmet with Jacques Pépin, Jacques prepares a delectable veal roast with artichokes. Along the way, he shares wisdom about selecting a choice cut of meat, why some veal is red, the purpose of browning, and other handy tips and fascinating trivia.

What you'll need:
2 1/2 lbs veal loin, olive oil, 1/2 tbsp butter, thyme leaves, cracked pepper, salt, pearl onions, garlic cloves, 2 - 3 artichokes, 1 fresh tomato, dash of soy sauce, herbs

Today's Gourmet with Jacques Pépin: Veal Roast with Artichokes
Segment from Season 1, Episode 1, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

Subscribe to @KQEDFood to watch more food videos.

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