PROVENCAL ARTICHOKE RAGOUT

By BobD

Ingredients

• 6-8 SERVINGS
• 2 pounds baby artichokes (or globe artichokes if baby artichokes arent available), trimmed
• 1 lemon, cut in half
• 2 tablespoons olive oil
• 1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
• 2 celery stalks, from the inner hart, sliced
• 1 large or 2 small red bell peppers, diced
• 4 large garlic cloves, minced or pressed
• Salt
• 1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
• 3/4 to 1 cup water, as needed
• Freshly ground pepper
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 to 4 tablespoons chopped fresh basil or parsley
• 2 to 3 teaspoons fresh lemon juice

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery.

Cook, stirring, until tender, about three to five minutes.

Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften.

Add the garlic, and stir together for another minute, until the garlic is fragrant.

Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant.

Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer.

Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

Advance preparation: This keeps well for three or four days in the refrigerator.