Recipe - Artichoke And Potato Ragout (Shulman)

6 lg Artichokes
One half cup Fresh lemon juice OR juice
of 2 lemons
1 tablespoon Olive oil
2 md Or large onions; cut or sliced up
4 lg Minced garlic cloves; or
more to taste
1 qt Water or stock; *see tip
1 Bay leaf
Salt and pepper; to taste
2 pound New potatoes; quartered OR
cut into large dice
1 teaspoon Fresh thyme leaves
One fourth cup Fresh chopped parsley

TIP: About 1 quart of water is needed, more or less. You can enhance
flavors by using chicken or vegetable broth; or 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 olive oil in a lidded large heavybottomed saucepan or casserole
over mediumlow heat and add the onions. Saute, stirring, until tender,
about 8 minutes. Add half the garlic and cook, stirring, until the garlic
begins to color, about 1 minute. Add the artichokes, the juice of 1/2
lemon, water or stock to cover, the bay leaf, salt, and pepper. Bring to a
simmer, cover, and simmer over low heat for 30 minutes.

Add the potatoes, remaining garlic, remaining lemon juice, thyme, and
parsley. Make sure the liquid covers everything (add as needed), cover, and
simmer for another 30 minutes or until the potatoes are tender. Adjust the
seasonings and serve.

ADVANCE PREP: This can be made several hours before serving and reheated.

PER PORTION: 250 cals; 9 G protein; 3g fat (11% cff); Sodium 167 MG; Carb
52 G.

From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). Edited by
Pat Hanneman 3/98

"This wonderfully, lemony, warming, longsimmering dish is substantial
enough to eat as a main course." You can use 2 or 3 small purple artichokes
per serving ..." that you see all over Provence or big California
artichokes cut into quarters. They work just as well, absorbing the
succulent broth in the most delicious way."MRS

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 21,
1998