Diced veal with carrots and artichokes

Chop or crush and sauté the bell pepper, onion and garlic.

When they are poached, add the veal cubes and seal.

Add the cleaned artichokes, cut in 4 and the sliced carrots, fry everything together a little.

Add the wine, cumin, rosemary, bay leaf, salt and a glass of water.

Close fast cooker and put on high heat until it starts to boil, then lower the heat to medium and leave for 25 minutes and remove from heat, to open the pot once it cools down and serve.