Artichoke and potato ragout (shulman)
Artichoke Potato Low Fat
Last updated 10/4/2011 8:04:43 PM. Recipe ID 29852. Report a problem with this recipe.
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Title: Artichoke and potato ragout (shulman)
Categories: Provence, Mediterrane, Lowfat, *new-acq, Artichokes
Yield: 6 Servings
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
PER PORTION: 250 cals; 9 G protein; 3g fat (11% cff); Sodium 167 MG;
>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
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