New Potato & Artichoke Ragout

New Potato & Artichoke Ragout

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  • Prep Time


  • Total Time


  • Servings



  • pounds new potatoes, such as Fingerlings or Bintjes, cut into 2-inch pieces

  • pounds baby artichokes, cleaned and quartered

  • 2

    tablespoons olive oil plus a drizzle

  • 2

    tablespoons butter

  • 3

    scallions, thinly sliced

  • ¼

    cup water, or as needed

  • salt

  • tablespoons chopped parsley


Fill a medium pot with salted water and bring to a boil over high heat. Boil potatoes until fork tender but not crumbly, about 15 minutes. Drain potatoes and toss dry. Meanwhile, clean and quarter baby artichokes. Set a large lidded sauté pan over high heat and warm olive oil and butter. Once butter sizzles, stir in scallions and sauté until translucent, about 4 minutes. Add quartered artichokes, 1/2 cup water or enough to cover pan’s base in ¼ inch liquid, and a generous pinch of salt. Reduce heat to medium-low, cover and stew artichokes until tender, about 10 minutes. If liquid evaporates, add splashes of water to keep pan slick. Uncover and add boiled potatoes, a drizzle of olive oil and parsley. Cook, adding splashes of water as needed, until a silky emulsion coats all vegetables, about 3 minutes. Serve warm.


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