Ragout of Roasted Yukon Gold Potatoes and Artichokes

1. 1

   Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones.

2. 2

   Quarter each artichoke into wedges.

3. 3

   If not cooking immediately, place in lemon water to prevent browning.

4. 4

   Cut potatoes into four wedges.

5. 5

   In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown.

6. 6

   Add garlic and saute until garlic just starts to brown.

7. 7

   Add chicken stock.

8. 8

   Turn down heat and continue cooking for 15 minutes.

9. 9

   Chicken stock should reduce down to a 1/2 cup.

10. 10

    Season with salt, pepper, and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.