PROVENçAL ARTICHOKE RAGOUT
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
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
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Marie Arsenault
[email protected]I'm not a big fan of artichokes, but I loved this ragout. The artichokes were cooked perfectly, and the sauce was delicious.
Parveez Parveez
[email protected]This recipe is a great way to use up leftover artichokes. I always have a few artichokes left over after making artichoke dip, and this is the perfect way to use them up.
BXYZ Entertainment
[email protected]I'm always looking for new ways to cook artichokes, and this recipe is a keeper. The artichokes are so tender and flavorful.
Tomasi Tamatanivalu
[email protected]This ragout is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
robinnet kisakye
[email protected]I love this recipe! It's so versatile. I've served it over pasta, rice, and even polenta. It's always delicious.
Rama Kibs
[email protected]This is my new favorite artichoke recipe! It's so easy to make, and it's always a hit with my guests.
Bhaijaans
[email protected]I followed the recipe exactly, but my ragout turned out too watery. I think I might have added too much white wine.
John Richard's Richard
[email protected]This ragout was a bit bland for my taste. I think I would add more garlic and herbs next time.
Matthew Farrell
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The artichokes were delicious, and the sauce was perfect. I will definitely be making this again.
Capitano Comedy
[email protected]This dish was a bit more work than I expected, but it was worth it. The artichokes were tender and flavorful, and the sauce was rich and savory. I would definitely make it again.
M Zeeshan
[email protected]I've made this ragout a few times now, and it's always a winner. It's so easy to make, and it's always a crowd-pleaser. I love the combination of artichokes and tomatoes, and the herbs really make it sing.
Jovan Milanovic
[email protected]This Provençal artichoke ragout was a delight! The flavors of the artichokes, tomatoes, and herbs blended perfectly, and the addition of white wine gave it a lovely depth of flavor. I served it over pasta, and it was a hit with my family.