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2.5 pound boneless Veal shoulder roast, trimmed of most surface fat
1/2 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1 teaspoon dried Thyme Leaves
2 Tablespoon unsalted Butter
2 Tablespoon virgin Olive Oil
5 medium Artichokes, with stems (about 1 pound, 12 ounces total)
12 Onions (14 ounces), each about the size of a table tennis ball, peeled
18 large Cloves Garlic, peeled
1 Tomato (6 ounces), cut in half, seeded, and cut into 1/2-inch pieces (1 cup)
1 Tablespoon Soy Sauce
2 Tablespoons Water
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Preheat the oven to 400 degrees F. Tie the trimmed roast with twine if necessary, and sprinkle it with 1/4 teaspoon each of the salt and pepper and with the thyme. In an oven-proof skillet, heat the butter and oil. When hot, add the meat, and brown it on all sides for a total of 8 to 10 minutes. Remove the roast to a platter, and reserve the drippings in the skillet. With a sharp knife, remove the top third of the artichokes. Then, with scissors, trim off the upper half of the remaining leaves to remove the thorny projections. Cut the artichokes into fourths, and remove and discard the chokes. Add the artichokes, onions, garlic, and remaining salt and pepper to the drippings in the skillet, and toss the vegetables to coat them with the drippings. Arrange the roast on top of the vegetables, and place the pan in the 400-degree F. oven for 20 minutes. Turn the roast over, stirring the vegetables as you do so, and return the pan to the oven for another 20 minutes. Stir in the tomato, soy sauce, and water, and cook for 10 additional minutes, for a total cooking time of 1 hour, not including the browning. Remove the roast from the oven, and allow it to rest for 10 minutes. Carve, and serve.
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