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is an act of integrity, and faith."
Artichoke and Basil Ragout
"Cuisine is only about making foods taste
the way they are supposed
~ Chef Charlie Trotter
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and Basil Ragout
Patricia Wells at Home
in Provence: Recipes Inspired
by Her Farmhouse in France
(James Beard Foundation Award Winner)
Patricia Wells, 1996, Scribner
make this dish often in the early fall, with end-of-season artichokes
the garden’s final burst of basil. I’ve used wine in place of stock to
connect with the acidity of the lemon juice and the natural lemony tang
the artichoke, making
very digestible dish. This is also delicious
tossed with fresh pasta:
need about 8 ounces (250g)."
cups (50 cl) dry white wine, such as a white Rhône,
Aligoté, or Chenin Blanc
cup (25 cl) loosely packed flat-leaf parsley
leaves, carefully destemmed
plump, fresh garlic cloves, peeled and halved
salt to taste
firm, ripe tomatoes, cored, peeled, and chopped
cup (12.5 cl) extra-virgin olive oil
artichokes, 8 baby artichokes, or two 9-ounce
artichoke hearts, thawed
tablespoons fresh basil leaves, carefully
destemmed and cut into julienne
a scissors or sharp knife
1. In a 3-quart (3-l) saucepan, bring the wine to a boil over high heat.
Boil vigorously until all the alcohol has burned off and there is no alcohol
aroma wafting from the saucepan, about 8 minutes.
2. With a large chef’s knife, finely chop the parsley, garlic and
fer to a heavy-duty saucepan. Add the tomatoes, oil and wine. Tho-
roughly drain the artichoke slices and add to the saucepan. Cover and
bring just to a simmer over moderate heat. Turn the heat to low, cover,
simmer very gently for 30 to 45 minutes for fresh artichokes, 10 to
minutes for thawed, frozen artichokes, until they are soft and offer
resistance when pierced with a knife. The ragout should not be dry
should be bathed in a fragrant, delicious sauce. Stir in the basil.
Taste for seasoning.
To serve as a first course or vegetable side dish, transfer to warmed
shallow soup bowls, spooning the sauce over the artichokes. Pass
crusty bread for sopping up the soup. (To serve with
pasta, toss the
8 ounces (250 g) of cooked fresh
linguine, using all the
liquid as the sauce. The pasta does not
Four to six servings
suggestion: Serve the same
simple dry white wine as used
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