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1 fresh veal or beef tongue
4 cups water
1 tsp. salt
juice of 1 lemon
1/4 tsp. pepper
1/8 tsp. turmeric
2 potatoes, peeled and cut into 6 slices
2 packages (9 oz. each) frozen artichoke or fresh equivalent
1/4 cup olive oil

Cook tongue until tender.

Reserve 2 cups of the cooking liquid. Peel and cut into 1/2" slices.

Put the rest of the ingredients in the pan and add reserved liquid. Arrange the tongue slices on top. Cover and cook on low heat about 40 minutes. About 1/2 the liquid will evaporate.

Poster's Notes:
I don't remember the source of this recipe but it is certainly a nice combination of veggies and tongue.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A