Asparagus and Articoke Ragout

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
- 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.
- Immediately place in a bowl of water with the juice of 2 lemons.
- Snap the woody stalks from the asparagus.
- Place a large pot of water over high heat and bring to a boil. Prepare an ice bath.
- 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.
- 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.
- Cut the onion into thin slices about 1/8 inch (.31cm) thick. Slice the carrot into 1/8 inch (.31m) thickness.
- Place a large skillet over medium high heat. Add the oil and heat for 30 seconds.
- 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.
- Cook until most of the chicken broth has evaporated. Add the asparagus and toss with the vegetables just too warm through.
- Remove from heat.
- Plate on a platter and top with parmesan shavings.
How to clean an artichoke
- Wash artichoke.
- 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.
- Remove all the leaves starting with the outermost leaves first. Use scissors or a sharp paring knife.
- Once the leaves have been removed, the inner most pale leaves will be exposed.
- Use a paring knife to remove the hard leaf remnants around the base.
- Use a vegetable peeler to trim the woody outer layer of the stem.
- Cut ½ inch (1.2cm) from the bottom of the stem.
- Cut the choke in half lengthwise.
- Remove the purple leaves and hairy hay covering the choke.
- Artichoke is ready to be sliced cooked according to recipe.
- Place immediately in acidulated water to prevent browning.