Provençal Artichoke Ragout Recipes

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ARTICHOKE, MUSHROOM AND POTATO RAGOûT



Artichoke, Mushroom and Potato Ragoût image

This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.

Provided by Martha Rose Shulman

Categories     main course

Time 1h30m

Yield Serves four to six

Number Of Ingredients 14

1 ounce (about 1 cup) dried porcini mushrooms
1 lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
12 baby artichokes, or 6 medium or large artichokes
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 to 5 large garlic cloves, sliced
1 tablespoon tomato paste
1/2 cup dry white wine
1 bay leaf
A generous sprig of thyme
Salt
freshly ground pepper
1 pound small potatoes, scrubbed and quartered
1/4 cup chopped fresh parsley

Steps:

  • Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
  • Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
  • Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
  • Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
  • Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams

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

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

ROASTED ARTICHOKE HEARTS PROVENCAL



Roasted Artichoke Hearts Provencal image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
  • Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

PROVENÇAL ARTICHOKE RAGOUT



PROVENÇAL ARTICHOKE RAGOUT image

Categories     Vegetable     Vegetarian     Dinner

Yield 6-8 ppl

Number Of Ingredients 15

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.

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