Provençal Artichoke Ragout (Artichauts à La Barigo

May 09, 2023May 9, 20230 1
Provençal Artichoke Ragout (Artichauts à La Barigo)
in Vegan

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs baby artichokes , trimmed ( or globe artichokes if baby artichokes are n't available )
1 lemon , cut in half
2 tablespoons olive oil
1 large sweet onions , such as Vidalia or Maui , chopped or 1 bunch spring onion , chopped
2 celery ribs , from the inner heart , sliced
1 large red bell peppers or 2 small red bell peppers , diced
4 large garlic cloves , minced or pressed
salt
1 can chopped tomatoes with juice , peeled , seeded and chopped
3/4 - 1 cup water , as needed
fresh ground pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
2 -4 tablespoons chopped fresh basil or 2 -4 tablespoons parsley
2 -3 teaspoons fresh lemon juice

Nutrision Information

Servings Per Recipe
4-6
Calories
141
Sugar
6g
Fat
7g
Provençal Artichoke Ragout (Artichauts à La Barigo) is a traditional French vegetable stew with a rich and hearty flavor. This vegan dish brings together the bright and fresh flavors of artichokes, bell peppers, onions, and celery, showcasing the abundance of fresh produce available in the Provence region of France. The dish is perfect for a cozy and comforting weeknight meal, or as a crowd-pleasing addition to your next potluck or dinner party. Serve with crusty bread, over rice or quinoa, and enjoy the rich and complex flavors of this Provençal classic.

Instructions

1.Fill a bowl with cold water and add the lemon halves.
2.Trim the artichokes, removing the tough outer leaves and cutting off the stem. Cut the remaining artichoke heart into quarters, placing each quarter in the lemon water to prevent oxidation.
3.Heat the olive oil in a large pot over medium heat. Add the onions and celery, cooking until the vegetables are tender.
4.Add the red bell peppers and garlic, cooking for another minute. Sprinkle with salt.
5.Stir in the tomatoes with juice and fill the empty tomato can with water, adding it to the pot. Add the artichokes, thyme, bay leaf, and fresh ground pepper to the pot. Stir well.
6.Bring the mixture to a boil, then reduce to low heat and cover the pot. Let it simmer until the artichokes are tender and the flavors have melded, about 25-35 minutes.
7.Remove the bay leaf and stir in the chopped basil or parsley and fresh lemon juice. Serve the ragout hot or at room temperature with crusty bread or over rice or quinoa.

PROS

This hearty vegan dish is flavorful and filling, perfect for a weeknight dinner or potluck.

Artichokes are low in calories and high in fiber, aiding in digestion and weight loss.

The vegetables used in this recipe are rich in vitamins and minerals, contributing to overall health and wellness.

CONS

Trimming and preparing artichokes can be time-consuming if you’re not familiar with the process.

This recipe requires a few different vegetable ingredients, which may not be readily available in all locations.

HEALTH & BENEFITS

This dish is packed with health benefits! Artichokes are high in fiber and antioxidants, promoting good heart health and aiding in digestion. Red bell peppers are rich in vitamin C, contributing to healthy skin and immune function. Onions and celery are low-calorie vegetables rich in vitamins and minerals, supporting overall health and wellness.

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