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Veal and Mushroom Ragout

4 medium leeks
1/4 pound sliced bacon
1 pound large whole mushrooms
2 pounds veal, cut into 2-inch cubes
3 tablespoons all-purpose flour
1/4 cup dry vermouth
1 teaspoon salt
1/4 teaspoon pepper
1 (9-ounce) package frozen artichoke hearts, thawed and quartered
2 tablespoons chopped fresh parsley

1. Trim leeks and cut into 1/2-inch rings. Rinse well and drain well.
2. Cook bacon in 10-inch skillet until browned and crisp. Drain on paper towel. Crumble and set aside.
3. In skillet, pour off all but 1 tablespoon bacon fat. Over medium-high heat, cook leeks until browned. With slotted spoon remove leeks to 3-quart casserole.
4. In 2 tablespoons bacon fat or oil, cook mushrooms until browned. Remove with slotted spoon to casserole.
5. Leave drippings in pan. Coat veal with flour. Cook in drippings over medium-high heat, 1/3 at a time until well browned. Transfer browned veal to casserole.
6. Add vermouth, salt, pepper and water to skillet. Stir to loosen brown bits. Pour over veal in casserole. Cover and bake at 350*F (175*C) for 45 minutes.
7. Stir in artichokes into casserole. Cover and bake for an additional 15 minutes, or until all ingredients are tender. Sprinkle with chopped parsley and crumbled bacon.

Makes 6 servings.

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