Artichoke and potato ragout (shulman)

Yield: 6 Servings

Measure Ingredient
6 larges Artichokes
½ cup Fresh lemon juice OR juice of 2 lemons
1 tablespoon Olive oil
2 mediums Or large onions; sliced
4 larges Minced garlic cloves; or more to taste
1 quart Water or stock; *see tip
1 Bay leaf
Salt and pepper; to taste
2 pounds New potatoes; quartered OR cut into large dice
1 teaspoon Fresh thyme leaves
¼ cup Fresh chopped parsley

TIP: About 1 quart of water is needed, more or less. You can enhance flavors by using chicken or vegetable broth; or try a garlic stock (see separate recipe).

Cut away the top leaves of the artichokes and break off the bottom leaves.

Trim the bottoms and rub with the cut side of a lemon. Cut small artichokes in half, larger artichokes into quarters, and remove the spiny fibers with a sharp knife. Rub the cut edges with a cut lemon and set aside.

Heat the olive oil in a lidded large heavy-bottomed saucepan or casserole over medium-low heat and add the onions. Saute, stirring, until tender, about 8 minutes. Add half the garlic and cook, stirring, until the garlic begins to color, about 1 minute. Add the artichokes, the juice of ½ lemon, water or stock to cover, the bay leaf, salt, and pepper. Bring to a simmer, cover, and simmer over low heat for 30 minutes.

Add the potatoes, remaining garlic, remaining lemon juice, thyme, and parsley. Make sure the liquid covers everything (add as needed), cover, and simmer for another 30 minutes or until the potatoes are tender. Adjust the seasonings and serve.

ADVANCE PREP: This can be made several hours before serving and reheated.

PER PORTION: 250 cals; 9 G protein; 3g fat (11% cff); Sodium 167 MG; Carb 52 G.

>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by Pat Hanneman 3/98

"This wonderfully, lemony, warming, long-simmering dish is substantial enough to eat as a main course." You can use 2 or 3 small purple artichokes per serving ..." that you see all over Provence or big California artichokes cut into quarters. They work just as well, absorbing the succulent broth in the most delicious way."-MRS Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 21, 1998

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