Artichoke Ragout in Parmesan Tuiles Recipe

Name: Artichoke Ragout in Parmesan Tuiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded parmesan cheese; 4 large artichokes; 1 lemon, juice of; 4 tablespoons olive oil; 1 cup chicken broth; 2 large tomatoes; 6 scallions; 2 cloves garlic; 4 tablespoons butter; 2 teaspoons herbes de provence; ½ cup white wine; 1 bunch fresh Italian parsley, chopped

Servings: persons

2 cups shredded parmesan cheese
4 large artichokes
1 lemon, juice of
4 tablespoons olive oil
1 cup chicken broth
2 large tomatoes
6 scallions
2 cloves garlic
4 tablespoons butter
2 teaspoons herbes de provence
½ cup white wine
1 bunch fresh Italian parsley, chopped

1
For the Tuiles: In a 6-inch round, non-stick frying pan, add 1/2 cup of the Parmesan cheese.
2
Spread cheese out to the full circle of the pan.
3
Over medium-high heat, melt the cheese until it starts to turn brown around the edges.
4
Take a knife and gently loosen around the edges.
5
Lift out the cheese and immediately place on an inverted glass or small bowl and let form a basket.
6
Repeat until all 4 are made; set aside.
7
For the Ragout:Trim artichokes of all leaves and the choke.
8
Cut into fourths.
9
Place clean artichoke hearts and the lemon juice in a bowl of cold water.
10
In a heavy saute pan, heat the olive oil.
11
Remove artichoke pieces from the water and pat dry.
12
Saute the artichokes until they start to turn slightly brown.
13
Add 1/2 cup of the chicken broth, cover and simmer until the artichokes are firm-tender.
14
Meanwhile, peel, seed and chop the tomatoes.
15
Cut the scallions into 1-inch pieces; chop the garlic.
16
Uncover the artichokes and reduce the liquid until gone.
17
Add half of the butter, garlic, scallions, tomatoes, and spices.
18
Saute for about 5 minutes over high heat.
19
Add the wine and the rest of the chicken broth and simmer until the liquid has reduced to about half.
20
Stir in remaining butter and half the chopped parsley.
21
Serve the Artichoke Ragout in the Parmesan Tuiles.
22
Sprinkle with the rest of the parsley.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups shredded parmesan cheese, 4 large artichokes, 1 lemon, juice of, 4 tablespoons olive oil, and more.

Yes, Artichoke Ragout in Parmesan Tuiles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Ragout in Parmesan Tuiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions