Vegetable Ragout With Parmesan and Balsamic Vinegar

[Guest guest]

Vegetable Ragout With Parmesan and Balsamic Vinegar

 

3 ounces Parmesan cheese

2 lemons, halved

8 artichokes, about 9 to 12 ounces each

24 baby carrots, greens trimmed

1/4 cup olive oil

24 cherry tomatoes, halved

12 ounces button mushrooms, halved

1 10 ounce package frozen baby peas, thawed

1 10 ounce package frozen baby lima beans, thawed

1/4 cup unsalted butter

2 tablespoons balsamic vinegar

 

Using a vegetable peeler or a medium knife, cut

Parmesan into thin shavings. Set aside.

Squeeze juice from lemons into large pot; add lemons.

Fill pot with water. Cut stem and top 1/3 from 1

artichoke. Starting at base, bend leaves back and snap

off where they break naturally; continue until all

tough outer leaves have been removed. Using small

sharp knife, trim outside of base until smooth and no

dark green areas remain.

Cut artichoke lengthwise into quarters. Cut out choke

from quarters. Cut each quarter in half, making

1/2-inch wedges. Place artichoke pieces in lemon

water. Repeat with remaining artichokes. Cover pot and

bring to boil. Boil artichokes until tender, about 10

minutes. Drain; set aside. (Can be prepared 1 day

ahead. Cover and refrigerate.)

Cook 24 baby carrots in large pot of boiling water 5

minutes. Drain carrots well. (Carrots can be prepared

1 day ahead. Cover and refrigerate.)

Heat 1/4 cup olive oil in heavy large pot over

medium-high heat. Add tomatoes and mushrooms. Sauté

until tomatoes and mushrooms release juices, about 8

minutes. Add artichokes, carrots, baby peas and lima

beans.

Cook until lima beans and peas are tender and juices

thicken slightly, stirring often, about 10 minutes.

Add 1/4 cup butter and stir until melted. Season

vegetables to taste with salt and pepper. Transfer

ragout to large bowl. Toss with balsamic vinegar and

sprinkle with Parmesan shavings.

Makes 8 servings.