Best 9 Ragout Of Shrimp Artichokes And Potatoes Recipes

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Welcome to the ultimate guide to creating an exquisite ragout of shrimp, artichokes, and potatoes! This classic dish, with its tantalizing blend of flavors and textures, is a true culinary masterpiece. As you embark on this culinary journey, we will guide you through the process of selecting the freshest ingredients, preparing them with meticulous care, and combining them to achieve a perfect balance of flavors. Discover the secrets of creating a rich and flavorful broth, the art of perfectly cooking shrimp and artichokes, and the technique of roasting potatoes to golden perfection. Unleash your culinary creativity and impress your family and friends with a ragout of shrimp, artichokes, and potatoes that will leave them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE, MUSHROOM AND POTATO RAGOûT



Artichoke, Mushroom and Potato Ragoût image

This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.

Provided by Martha Rose Shulman

Categories     main course

Time 1h30m

Yield Serves four to six

Number Of Ingredients 14

1 ounce (about 1 cup) dried porcini mushrooms
1 lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
12 baby artichokes, or 6 medium or large artichokes
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 to 5 large garlic cloves, sliced
1 tablespoon tomato paste
1/2 cup dry white wine
1 bay leaf
A generous sprig of thyme
Salt
freshly ground pepper
1 pound small potatoes, scrubbed and quartered
1/4 cup chopped fresh parsley

Steps:

  • Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
  • Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
  • Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
  • Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
  • Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams

RAGOUT OF SHRIMP, ARTICHOKES AND POTATOES



Ragout of Shrimp, Artichokes and Potatoes image

Provided by Florence Fabricant

Categories     main course

Time 45m

Yield 2 servings

Number Of Ingredients 12

8 small new potatoes, peeled and halved
Salt
2 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon flat-leaf parsley
1 large clove garlic, chopped
1 teaspoon curry powder
1/2 cup dry white wine
1 1/2 tablespoons flour
Freshly ground black pepper to taste
10 jumbo shrimp, peeled and deveined

Steps:

  • Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer. Cook until they are barely tender, about 10 minutes. Drain and set aside.
  • While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them. Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke. Cut into eighths and toss with the lemon juice.
  • Heat half the oil in a heavy skillet over medium heat. Add the artichokes, potatoes, parsley and garlic. Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
  • While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
  • When the artichokes and potatoes are tender, remove them from the skillet and set aside. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
  • Add the remaining oil to the skillet and increase heat to medium. Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir. Add the remaining wine.
  • Cook, stirring, until the wine just coats the bottom of the pan. Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 18 grams, Carbohydrate 70 grams, Fat 21 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 0 grams

RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

ROASTED SMASHED POTATOES WITH ARTICHOKES



Roasted Smashed Potatoes with Artichokes image

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

  • Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.

ARTICHOKE RAGOUT IN PARMESAN TUILES



Artichoke Ragout in Parmesan Tuiles image

Make and share this Artichoke Ragout in Parmesan Tuiles recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups shredded parmesan cheese
4 large artichokes
1 lemon, juice of
4 tablespoons olive oil
1 cup chicken broth
2 large tomatoes
6 scallions
2 cloves garlic
4 tablespoons butter
2 teaspoons herbes de provence
1/2 cup white wine
1 bunch fresh Italian parsley, chopped

Steps:

  • For the Tuiles: In a 6-inch round, non-stick frying pan, add 1/2 cup of the Parmesan cheese.
  • Spread cheese out to the full circle of the pan.
  • Over medium-high heat, melt the cheese until it starts to turn brown around the edges.
  • Take a knife and gently loosen around the edges.
  • Lift out the cheese and immediately place on an inverted glass or small bowl and let form a basket.
  • Repeat until all 4 are made; set aside.
  • For the Ragout:Trim artichokes of all leaves and the choke.
  • Cut into fourths.
  • Place clean artichoke hearts and the lemon juice in a bowl of cold water.
  • In a heavy sauté pan, heat the olive oil.
  • Remove artichoke pieces from the water and pat dry.
  • Sauté the artichokes until they start to turn slightly brown.
  • Add 1/2 cup of the chicken broth, cover and simmer until the artichokes are firm-tender.
  • Meanwhile, peel, seed and chop the tomatoes.
  • Cut the scallions into 1-inch pieces; chop the garlic.
  • Uncover the artichokes and reduce the liquid until gone.
  • Add half of the butter, garlic, scallions, tomatoes, and spices.
  • Sauté for about 5 minutes over high heat.
  • Add the wine and the rest of the chicken broth and simmer until the liquid has reduced to about half.
  • Stir in remaining butter and half the chopped parsley.
  • Serve the Artichoke Ragout in the Parmesan Tuiles.
  • Sprinkle with the rest of the parsley.

Nutrition Facts : Calories 575.5, Fat 40.1, SaturatedFat 18, Cholesterol 74.5, Sodium 1199.6, Carbohydrate 26.8, Fiber 10.5, Sugar 4.1, Protein 27.2

VEGETABLE RAGOûT



Vegetable Ragoût image

Categories     Soup/Stew     Tomato     Artichoke     Green Bean     Spinach     Pea     Bell Pepper     Summer     Self

Number Of Ingredients 13

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

  • Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

PROVENçAL ARTICHOKE RAGOUT (ARTICHAUTS à LA BARIGO



Provençal Artichoke Ragout (Artichauts à La Barigo image

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). 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.

Provided by blucoat

Categories     Lemon

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs baby artichokes, trimmed (or globe artichokes if baby artichokes aren't available)
1 lemon, cut in half
2 tablespoons olive oil
1 large sweet onions, such as Vidalia or Maui, chopped or 1 bunch spring onion, chopped
2 celery ribs, from the inner heart, sliced
1 large red bell peppers 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
3/4-1 cup water, as needed
fresh ground pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
2 -4 tablespoons chopped fresh basil or 2 -4 tablespoons parsley
2 -3 teaspoons fresh lemon juice

Steps:

  • 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. (Keeps well for three or four days in the refrigerator.).

Nutrition Facts : Calories 129.6, Fat 3.9, SaturatedFat 0.6, Sodium 332.3, Carbohydrate 23.8, Fiber 9.1, Sugar 5.6, Protein 5.2

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SHRIMP ARTICHOKE DIP



Shrimp Artichoke Dip image

People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.

Provided by Kat

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 8

1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
  • Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g

Tips:

  • To save time, use pre-cooked shrimp and artichoke hearts.
  • If you don't have dry white wine, you can substitute chicken broth.
  • Don't overcrowd the pan when searing the shrimp. Cook them in batches if necessary.
  • If you don't have a Dutch oven, you can use a large skillet or braising pan.
  • Serve the ragout over rice, pasta, or mashed potatoes.

Conclusion:

This ragout of shrimp, artichokes, and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are succulent and flavorful, the artichokes are tender and slightly tangy, and the potatoes are creamy and filling. The sauce is rich and flavorful, with a hint of white wine and lemon. This dish is sure to please everyone at the table.

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