Cooks'Wares Masthead
Artichokes Ragout with New Potatoes

Recipes excerpted and adapted from Chez Panisse Vegetables by Alice Waters. Published by HarperCollins Publishers, Inc. Copyright 1996. Reprinted with permission of the publisher. All rights reserved.

Click here for a printable version of the recipe.

Artichoke Ragout with New Potatoes

Cut new potatoes, such as fingerlings or Bintjes, into chunks the size of a small thumb and boil in salty water until tender. Clean and quarter about the same quantity of very small artichokes. Soften several small spring onions in a saucepan for a minute in olive oil and butter over a high flame. Add the artichokes and a splash of water, season, cover, and stew over a low flame until the artichokes are tender, about 10 minutes. Uncover and add the potatoes, a light drizzle of fruity olive oil, and some chopped parsley. Continue cooking a few minutes longer, until the liquid has reduced to a silky emulsion that coats the vegetables.

 

IngredientsPotatoesScallionsArtichokesIngredients

Cooks'Wares | Springboro - Settlers' Walk - 937-748-4540 | Cincinnati - Harper's Point 513.489.6400 | Copyright 2009 - Acorn Advisors