Provencal Artichoke Ragout (Artichauts a La Barigo

Name: Provencal Artichoke Ragout (Artichauts a La Barigo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baby artichokes, trimmed (or globe artichokes if baby artichokes aren't available); 1 lemon, cut in half; 2 tablespoons olive oil; 1 large sweet onions, such as Vidalia or Maui, chopped or 1 bunch spring onion, chopped; 2 celery ribs, from the inner heart, sliced; 1 large red bell peppers or 2 small red bell peppers, diced; 4 large garlic cloves, minced or pressed; salt; 1 (28 ounce) canchopped tomatoes with juice, peeled, seeded and chopped; 34-1 cup water, as needed; fresh ground pepper; 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme; 1 bay leaf; 2 -4 tablespoons chopped fresh basil or 2 -4 tablespoons parsley; 2 -3 teaspoons fresh lemon juice

Servings: persons

2 lbs baby artichokes, trimmed (or globe artichokes if baby artichokes aren't available)
1 lemon, cut in half
2 tablespoons olive oil
1 large sweet onions, such as Vidalia or Maui, chopped or 1 bunch spring onion, chopped
2 celery ribs, from the inner heart, sliced
1 large red bell peppers or 2 small red bell peppers, diced
4 large garlic cloves, minced or pressed
salt
1 (28 ounce) canchopped tomatoes with juice, peeled, seeded and chopped
34-1 cup water, as needed
fresh ground pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 bay leaf
2 -4 tablespoons chopped fresh basil or 2 -4 tablespoons parsley
2 -3 teaspoons fresh lemon juice

1
Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery.
2
Cook, stirring, until tender, about three to five minutes.
3
Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften.
4
Add the garlic, and stir together for another minute, until the garlic is fragrant.
5
Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant.
6
Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer.
7
Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant.
8
Check from time to time and add water if necessary.
9
Add the lemon juice, taste and adjust salt and pepper.
10
(Keeps well for three or four days in the refrigerator.
11
).

287

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 2 lbs baby artichokes, trimmed (or globe artichokes if baby artichokes aren't available), 1 lemon, cut in half, 2 tablespoons olive oil, 1 large sweet onions, such as Vidalia or Maui, chopped or 1 bunch spring onion, chopped, and more.

Yes, Provencal Artichoke Ragout (Artichauts a La Barigo 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!