Artichoke Ragoût with Shallots & Fennel

Artichoke Ragoût with Shallots & Fennel
Photo by Scott Phillips


  • 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry
  • 2 sprigs fresh rosemary, plus 1 tsp. chopped
  • 2 bay leaves
  • 8 shallots (root ends intact), peeled and quartered
  • 8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch pieces
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
  • 1 lemon, halved
  • + 11 more ingredients
    • 1 large clove garlic
    • Freshly ground black pepper to taste
    • ¼ cup extra-virgin olive oil; more for drizzling
    • 1-½ cups vegetable or chicken broth
    • 3 cloves garlic, slivered
    • 2 Tbs. flour
    • 2 large sprigs fresh thyme
    • 1 fennel bulb, trimmed and cut into 1-inch pieces
    • 1 tsp. grated lemon zest
    • ¾ cup dry white wine
    • 1 tsp. salt; more to taste

If using fresh artichokes, rub the cut surfaces with the lemon to prevent browning. Tie the rosemary sprigs, thyme, and bay leaves into a bouquet. In a large Dutch oven, heat the olive oil with the garlic and the herb bouquet over medium-high heat. Add the shallots and fennel. Cook, stirring freq...

View full recipe at Fine Cooking


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