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Recipe Name: Artichoke And Potato Ragout (shulman) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Artichokes
1/2 Cup(s) Fresh lemon juice OR juice
of 2 lemons
1 Tablespoon(s) Olive oil
2 Or large onions, sliced
4 Minced garlic cloves, or
more to taste
1 Quart(s) Water or stock, *see tip
1 Bay leaf
Salt and pepper, to taste
2 Pound(s) New potatoes, quartered OR
cut into large dice
1 Teaspoon(s) Fresh thyme leaves
1/4 Cup(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 100
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 4.9mg
Sodium: 649.1mg
Potassium: 206.2mg
Carbohydrates: 12g
Fiber: 1.4g
Sugar: 2.3g
Protein: 2.7g

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