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Shanna's Tongue Artichoke Lemon Sauce

1 x Fresh veal tongue
4 cup Water
1 tsp Salt
1 x Lemon , juice of
1/4 tsp Pepper
1/8 tsp Turmeric
2 x Potatoes, peeled & cut in 6 slices
2 pkt (9oz) frozen artichoke hearts (or equiv. in fresh ones)
1/4 cup Olive oil

 Method :
Cook tongue until tender. Reserve 2 cups of the cooking liquid. Peel & cut into 1/2" slices. Put the rest of the ingredients in the pan. Arrange the tongue slices on top. Cover & cook on low heat about 40 minutes. (About 1/2 the liquid will evaporate.)