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.
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Nazim ff
[email protected]This is a great dish to make for a crowd. It can be easily doubled or tripled to feed a large group of people.
Fiona Jimmy
[email protected]This is a great dish for a vegetarian meal. It is packed with vegetables and has a creamy, rich sauce.
Olamide Olanrewaju
[email protected]I love the pop of color that the artichokes add to this dish. It is a beautiful and delicious dish that is sure to impress.
John Hamling
[email protected]This is a great dish to serve with a crusty bread. The bread can be used to soak up the delicious sauce.
Md Samiul lslam
[email protected]I love the creamy texture of this dish. The artichokes and mushrooms are cooked in a rich sauce that is perfect for a cold night.
Sabbu Thapa
[email protected]This is a great dish to make ahead of time. It can be reheated and served later, which makes it perfect for busy weeknights.
María Agustina Aguilar Riart
[email protected]I love the addition of white wine to this dish. It adds a subtle flavor that really brings the dish together.
Linda Johnson
[email protected]This is a great recipe for a weeknight meal. It is easy to make and can be on the table in under an hour.
Youssif Youssif
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved the unique flavor and the creamy texture.
Miriam Wanjala
[email protected]This is a versatile dish that can be served over pasta, rice, or even mashed potatoes. It is also great as a side dish or appetizer.
Siniya Aktar Mim
[email protected]I love the combination of artichokes and mushrooms in this dish. The flavors work so well together, and the texture is amazing.
Bisal Chakma
[email protected]This is a great dish for a special occasion. It is elegant and delicious, and it is sure to impress your guests.
ashi kutty
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The artichokes were tender and flavorful, and the sauce was creamy and rich. I would definitely recommend this recipe.
Zohaib Behan
[email protected]This dish is a bit time-consuming to make, but it is worth the effort. The artichokes take a while to cook, but the end result is a delicious and satisfying meal.
Daljit Kaur
[email protected]I made this ragout for a dinner party, and it was a huge success. Everyone loved the unique flavor combination and the elegant presentation.
Colin Williams
[email protected]This was my first time cooking with artichokes, and I was pleasantly surprised at how easy it was. The ragout turned out great, and I will definitely be making it again.
SIKIRU HAMMED ALABEDE
[email protected]I love artichokes, and this ragout was a great way to enjoy them. The flavors were complex and delicious, and the dish was easy to make.
Gopang302aa Gopang302aa
[email protected]This artichoke ragout was a delightful dish. The artichokes were tender and flavorful, and the sauce was creamy and rich. I served it over pasta, and it was a hit with my family.