Artichoke And Potato Ragout (Shulman) Recipe

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   ["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).", "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 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.", "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.", "ADVANCE PREP: This can be made several hrs before serving and reheated.", "52 G.", """This wonderfully, lemony, warming, long-simmering dish is substantial sufficient to eat as a main course.""

* Per serving · 4 servings · Values may vary.