Artichoke Ragout with Shallots and Fennel

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Artichoke Ragout with Shallots and Fennel

 

16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen

artichokes, thawed, well drained, and patted dry

1 lemon, halved

2 sprigs fresh rosemary, plus 1 tsp. chopped

2 large sprigs fresh thyme

2 bay leaves

1/4 cup extra-virgin olive oil; more for drizzling

3 cloves garlic, slivered

8 shallots (root ends intact), peeled and quartered

1 fennel bulb, trimmed and cut into 1-inch pieces

8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch

pieces

2 tbsps. flour

1 tsp. salt, more to taste

freshly ground black pepper to taste

3/4 cup dry white wine

1 1/2 cups vegetable broth

 

Persillade:

3 tbsps. coarsely chopped fresh flat-leaf parsley

1 large clove garlic

1 tsp. grated lemon zest

 

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 frequently, until

the vegetables are nicely browned, about 10 minutes. Add the artichokes and

potatoes; sprinkle the flour over them and stir well. Cook, stirring, another 5

minutes until the vegetables' edges are browned. Add the salt, a bit of ground

pepper, and the wine. Simmer vigorously, scraping the browned bits off the

bottom of the pan, until the wine is reduced by half. Add the broth, bring to a

boil, and cover the pot. Reduce the heat to low and simmer until the vegetables

are tender when pierced with a knife, about 40 minutes stirring occasionally.

Stir in the chopped rosemary. Remove the herb bouquet and adjust the seasonings,

if needed.

Prepare the persillade: Chop the parsley and garlic together until finely

textured; add the lemon zest. Ladle the ragout into soup plates, sprinkle some

of the persillade onto each plate, and serve.

Serves 6.