Best 2 ProvenÇal Artichoke Ragout Recipes

Provençal artichoke ragout is a traditional dish from the Provence region of France, and it is a delicious and versatile dish that can be served as a main course or side dish. The main ingredients in this ragout are artichokes, tomatoes, garlic, onions, and herbs, and it can be made with either fresh or canned artichokes. The artichokes are typically braised in a flavorful tomato sauce until they are tender, and the addition of garlic, onions, and herbs gives the dish a rich and savory flavor. Provençal artichoke ragout is a hearty and satisfying dish that is perfect for a cold winter night.

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PROVENçAL ARTICHOKE RAGOUT

Provençal Artichoke Ragout image

This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

2 pounds baby artichokes or globe artichokes if baby artichokes aren't available, trimmed (see below)
1 lemon, cut in half
2 tablespoons olive oil
1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
2 celery stalks, from the inner hart, sliced
1 large or 2 small red bell peppers, diced
4 large garlic cloves, minced or pressed
Salt
1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
3/4 to 1 cup water, as needed
Freshly ground pepper
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 bay leaf
2 to 4 tablespoons chopped fresh basil or parsley
2 to 3 teaspoons fresh lemon juice

Steps:

How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams

PROVENÇAL ARTICHOKE RAGOUT

PROVENÇAL ARTICHOKE RAGOUT image

Categories Vegetable Vegetarian Dinner

Yield 6-8 ppl

Number Of Ingredients 15

Ingredients

2 pounds baby artichokes (or globe artichokes if baby artichokes aren't available), trimmed (see below)
1 lemon, cut in half
2 tablespoons olive oil
1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
2 celery stalks, from the inner hart, sliced
1 large or 2 small red bell peppers, diced
4 large garlic cloves, minced or pressed
Salt
1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
3/4 to 1 cup water, as needed
Freshly ground pepper
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 bay leaf
2 to 4 tablespoons chopped fresh basil or parsley
2 to 3 teaspoons fresh lemon juice

Steps:

How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops -- about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. 1. Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper. Yield: Serves six to eight Advance preparation: This keeps well for three or four days in the refrigerator.

Tips:

Choose the freshest artichokes you can find. Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
Trim the artichokes properly. Cut off the stem and the top third of the leaves. Use a sharp knife to remove the choke from the center of the artichoke.
Cook the artichokes in a flavorful liquid. This could be water, broth, or even wine. Add some herbs, spices, and garlic for extra flavor.
Cook the artichokes until they are tender but still hold their shape. This usually takes about 20 minutes.
Serve the artichokes immediately. They can be eaten hot or cold, as an appetizer or a main course.

Conclusion:

Provencal artichoke ragout is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as an appetizer, a main course, or a side dish, this ragout is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for busy weeknights or special occasions alike. So next time you're looking for a new and exciting way to cook artichokes, give this Provencal ragout a try!