Artichoke and Potato Ragout (Shulman)

Title:
Artichoke and Potato Ragout (Shulman)

Yield:
6 Servings

Categories:
Provence,
Mediterranean,
Low-Fat,
Artichokes




Ingredients:





     6 lg Artichokes


   1/2 c  Fresh lemon juice OR juice


          -of 2 lemons


     1 tb Olive oil


     2 md Or large onions; sliced


     4 lg Minced garlic cloves; or


          -more to taste


     1 qt Water or stock; *see tip


     1    Bay leaf


          Salt and pepper; to taste


     2 lb New potatoes; quartered OR


          -cut into large dice


     1 ts Fresh thyme leaves


   1/4 c  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 1/2


 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 
on Mar 21,


 1998