Best 2 ProvenÇal Artichoke Ragout Recipes

In the vibrant region of Provence, where the sun-drenched hillsides yield an abundance of fresh produce, lies a culinary gem that captures the essence of Provençal cuisine: artichoke ragout. This delectable dish, a symphony of flavors and textures, is a testament to the region's rich culinary heritage. Featuring tender artichoke hearts braised in a savory sauce of white wine, garlic, and herbs, this ragout embodies the Provençal love for simple yet refined dishes. Served as a main course or as an accompaniment to grilled meats or fish, this versatile dish promises a delightful culinary journey.

This Provencal artichoke ragout recipe is a celebration of fresh, seasonal ingredients and the vibrant flavors of Provencal cuisine. With its medley of artichoke hearts, sun-ripened tomatoes, and aromatic herbs, this dish is a true taste of the region. The recipe includes detailed instructions for preparing the artichoke hearts, creating the flavorful sauce, and assembling the ragout. It also provides variations for those seeking a vegetarian or vegan version, ensuring everyone can enjoy this Provencal delight.

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

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:

To save time, use pre-cooked artichoke hearts. You can find these in cans or jars at most grocery stores.
If you're using fresh artichokes, be sure to trim and clean them properly before cooking.
Don't be afraid to experiment with different types of vegetables in this ragout. Some good options include zucchini, bell peppers, and mushrooms.
Serve the ragout over rice, pasta, or polenta. You can also use it as a filling for tacos or burritos.
Leftover ragout can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

Provencal artichoke ragout is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a weeknight meal because it's quick and easy to make. And it's also a great way to use up leftover artichokes.

So next time you're looking for a new and exciting recipe, give this Provencal artichoke ragout a try. You won't be disappointed!