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