Artichoke ragout recipe
Recipe for artichoke ragout
Prepare 2 kg (4 1/2 Ib) small artichokes. Heat some oil in a large flameproof casserole and toss the artichokes in it. Brown them, stirring constantly, for 5 minutes. Add sufficient water to cover, season with salt and pepper and, without covering the casserole, simmer very gently for 15 minutes. Saute 2 kg (4 1/2 lb) small new potatoes in a little oil. Blanch 150 g (5 oz) lean diced bacon and add to the potatoes. Cook for 5 minutes to brown. Drain and add to the artichokes, cover and complete the cooking without stirring (this takes about 20 minutes).