RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



European Peasant Cookery
by Elisabeth Luard
Ragoût d'artichaut (France)

One of the slow-cooked Provençal vegetable dishes which were taken to the baker's oven to take advantage of the residual heat after the day's bread baking was done.
Quantity: Serves 4
Time: Preparation: 20 minutes
Cooking: 1¼ hours


• 12 artichokes
• 1 mature onion or 2 fresh white new-season onions
• 4 tablespoons olive oil
• Thyme, rosemary and bay leaf
• Juice of 1 lemon
• 1/4 pint dry white wine
• 1 teaspoon sugar
• Salt and pepper

Utensils: A shallow stew pan which will allow you to cook the artichokes in a single layer


With a small sharp knife, trim the tough outer leaves of the artichokes right down to their edible parts and nick out the furry bit in the middle - the choke - leaving the tender heart only. If the artichokes are on the large side, it's easier to cut them in quarters first. Peel and finely chop the onion.

Warm the oil in the pan and fry the onions gently — let them soften without browning, and then add the artichoke hearts and the herbs. Cook all together gently until the vegetables are impregnated with the oil. Then add the lemon juice, wine, a little sugar, salt and pepper. Lid tightly and cook very gently for 1¼ hours.

Serve the artichokes on their own - perhaps to follow (or precede) a small shoulder of lamb slowly pot roasted at the same time. Sprinkle the tender little joint with rosemary, and shove in a clove or two of garlic near the bone before you put it in a lidded casserole to roast in its own juices. A glass of white wine poured round it will keep it deliciously moist.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages