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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Brianna Dixon
[email protected]This was a great recipe! I made it for a potluck and it was a hit.
Mann
[email protected]This ragout was a bit too lemony for my taste, but otherwise it was a good recipe.
The Welsh Righz Project
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but the end result is definitely worth it.
Billy Swartz
[email protected]This ragout was delicious and easy to make. I love that it uses fresh artichokes, which gives it a bright and vibrant flavor.
Senyo Godsway
[email protected]This was a great recipe! The artichokes were tender and flavorful, and the sauce was rich and creamy. I served it over pasta and it was a hit with my family.
FARUQ UMAR SULAIMAN
[email protected]I'm not a big fan of artichokes, but this ragout changed my mind. The artichokes were cooked perfectly and the flavors were amazing.
Jabu Majabuz
[email protected]This recipe was a bit too time-consuming for me, but the end result was worth it. The ragout was absolutely delicious.
suna miya
[email protected]This ragout was so delicious and easy to make. I'm definitely going to add it to my regular dinner rotation.
Servando Acevedo
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved it.
Santosh gs
[email protected]I found this recipe to be a bit bland. I think it could have used more herbs or spices.
Mathilde N (Mattie)
[email protected]This was a bit too lemony for my taste, but otherwise it was a good recipe. I might try it again with less lemon next time.
Tiny Marie
[email protected]This is a delicious and easy-to-make dish. I love that it uses fresh artichokes, which gives it a bright and vibrant flavor. I also appreciate that the recipe is not too complicated and can be made in a single pot.
Awaisshah0012 Shah
[email protected]I made this ragout for a dinner party and it was a huge success. Everyone raved about it and asked for the recipe. I will definitely be making it again.
Shahid buladi
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The artichokes were tender and flavorful, and the sauce was rich and creamy. I served it over pasta and it was a hit with my family.
Itz Outbound
[email protected]I'm not usually a fan of artichokes, but this ragout changed my mind. The artichokes were cooked perfectly, and the combination of flavors was divine. I will definitely be making this dish again.
Saroyar Hosen
[email protected]This Provençal artichoke ragout was a delightful dish that transported me to the sunny fields of Provence. The flavors were vibrant and herbaceous, with the artichokes taking center stage. I especially appreciated the addition of white wine and Perno