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Receta Artichoke And Potato Ragout (Shulman)
by Global Cookbook

Artichoke And Potato Ragout (Shulman)
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  Raciónes: 6

Ingredientes

  • 6 lrg Artichokes
  • 1/2 c. Fresh lemon juice Or possibly juice of 2 lemons
  • 1 Tbsp. Extra virgin olive oil
  • 2 med Or possibly large onions, sliced
  • 4 lrg Chopped garlic cloves, or possibly more to taste
  • 1 quart Water or possibly stock, *see tip
  • 1 x Bay leaf Salt and pepper, to taste
  • 2 lb New potatoes, quartered Or possibly cut into large dice
  • 1 tsp Fresh thyme leaves
  • 1/4 c. Fresh minced parsley

Direcciones

  1. TIP: About 1 qt of water is needed, more or possibly less. You can enhance flavors by using chicken or possibly vegetable broth; or possibly try a garlic stock (see separate recipe).
  2. Cut away the top leaves of the artichokes and break off the bottom leaves.
  3. 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.
  4. Heat the extra virgin olive oil in a lidded large heavy-bottomed saucepan or possibly casserole over medium-low heat and add in the onions. Saute/fry, stirring, till tender, about 8 min. Add in half the garlic and cook, stirring, till the garlic begins to color, about 1 minute. Add in the artichokes, the juice of 1/2 lemon, water or possibly stock to cover, the bay leaf, salt, and pepper. Bring to a simmer, cover, and simmer over low heat for 30 min.
  5. Add in the potatoes, remaining garlic, remaining lemon juice, thyme, and parsley. Make sure the liquid covers everything (add in as needed), cover, and simmer for another 30 min or possibly till the potatoes are tender. Adjust the seasonings and serve.
  6. ADVANCE PREP: This can be made several hrs before serving and reheated.
  7. 52 G.
  8. "This wonderfully, lemony, warming, long-simmering dish is substantial sufficient to eat as a main course." You can use 2 or possibly 3 small purple artichokes artichokes cut into quarters. They work just as well, absorbing the succulent broth in the most delicious way."-MRS