Asparagus and Articoke Ragout

Difficulty:
1/5

This recipe is from the Asparagus & Artichokes episode of A is for Apple with Leah Wildman.

Serves: 4 – 6

Ingredients

  • 6 whole artichokes, cleaned (see below)
  • 2 lemons
  • 1 bunch asparagus approximately 1 pound (454g)
  • 1 tablespoon (15ml) olive oil
  • 1 medium Vidalia onion
  • 1 tablespoon (15ml) thin sliced garlic
  • 2 medium peeled carrots
  • 1 ½ cups (375ml) sliced Cremini and shitake mushrooms
  • 1 tablespoon (15ml) fresh thyme leaves
  • Zest and juice from 2 lemons
  • 1 cup (250ml) homemade chicken broth
  • Salt and pepper
  • 60 grams (2 oz) shaved parmesan

Directions

  1. Clean artichokes by pairing down the green leaves and stem to expose the yellow choke.  Remove the hay by using a spoon or melon baller.
  2. Immediately place in a bowl of water with the juice of 2 lemons.
  3. Snap the woody stalks from the asparagus.
  4. Place a large pot of water over high heat and bring to a boil.   Prepare an ice bath.
  5. Place the artichokes in the water and cook for about 3 minutes or until al dente. Remove using a slotted spoon and place in ice bath.
  6. Place the asparagus in the boiling water cook for 30 seconds or until bright green. If Asparagus is fat blanching time will increase to 1 minute. Remove and place in ice bath.
  7. Cut the onion into thin slices about 1/8 inch (.31cm) thick.  Slice the carrot into 1/8 inch (.31m) thickness.
  8. Place a large skillet over medium high heat.  Add the oil and heat for 30 seconds.
  9. Add the onion and garlic and cook until the onion is slightly caramelized. Add the mushrooms and cook for 5 minutes or until golden.   Add the carrots and cook for 2 minutes or just until the carrots start to soften. Add the artichokes, fresh thyme chicken broth lemon zest and juice. Season with salt and pepper.
  10. Cook until most of the chicken broth has evaporated. Add the asparagus and toss with the vegetables just too warm through.
  11. Remove from heat.
  12. Plate on a platter and top with parmesan shavings.

How to clean an artichoke

  1. Wash artichoke.
  2. Using a large knife cut off the top 1 ½ – 2 inches (3.81-5.08cm) of the artichoke this is where leaves are most tightly bunched.
  3. Remove all the leaves starting with the outermost leaves first.  Use scissors or a sharp paring knife.
  4. Once the leaves have been removed, the inner most pale leaves will be exposed.
  5. Use a paring knife to remove the hard leaf remnants around the base.
  6. Use a vegetable peeler to trim the woody outer layer of the stem.
  7. Cut ½ inch (1.2cm) from the bottom of the stem.
  8. Cut the choke in half lengthwise.
  9. Remove the purple leaves and hairy hay covering the choke.
  10. Artichoke is ready to be sliced cooked according to recipe.
  11. Place immediately in acidulated water to prevent browning.