Best 2 Provençal Artichoke Ragout Recipes
**Provencal Artichoke Ragout: A Culinary Journey to the Heart of Provence**
Embark on a delightful culinary adventure to the sun-kissed region of Provence with our Provencal Artichoke Ragout. This classic French dish showcases the vibrant flavors of fresh artichokes, slow-cooked in a savory broth infused with aromatic herbs and spices. Each bite bursts with the earthy sweetness of artichokes, complemented by the subtle tang of tomatoes and the rich complexity of white wine. You'll also find a symphony of other Provencal specialties in this article, including a refreshing Salade Nicoise, a hearty Ratatouille, and a delectable Tarte Tropézienne. Prepare to indulge in the culinary treasures of Provence with our collection of authentic recipes.
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
PROVENÇAL ARTICHOKE RAGOUT
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 fresh, firm artichokes for the best flavor and texture.
- Trim the artichokes by removing the tough outer leaves and cutting off the top third of the artichoke.
- Soak the artichokes in a mixture of lemon water and flour to prevent them from browning.
- Cook the artichokes in a flavorful broth or sauce until they are tender.
- Add other vegetables, such as tomatoes, zucchini, and bell peppers, to the ragout for a more hearty meal.
- Serve the ragout over rice, pasta, or polenta.
Conclusion:
Provencal artichoke ragout is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up fresh artichokes and is a perfect dish for a spring or summer meal. With its vibrant flavors and textures, this ragout is sure to please everyone at the table.
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