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Artichoke Ragoût with Shallots & Fennel

Scott Phillips

Servings: six.

To prepare fresh baby artichokes, trim them (see How to trim baby artichokes). If you can’t find baby artichokes, good-quality frozen ones will do.


For the ragoût

  • 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry
  • 1 lemon, halved
  • 2 sprigs fresh rosemary, plus 1 tsp. chopped
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 3 cloves garlic, slivered
  • 8 shallots (root ends intact), peeled and quartered
  • 1 fennel bulb, trimmed and cut into 1-inch pieces
  • 8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch pieces
  • 2 Tbs. flour
  • 1 tsp. salt; more to taste
  • Freshly ground black pepper to taste
  • 3/4 cup dry white wine
  • 1-1/2 cups vegetable or chicken broth

For the persillade:

  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
  • 1 large clove garlic
  • 1 tsp. grated lemon zest

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 500
  • Carbohydrates (g): 32
  • Fiber (g): 8
  • Protein (g): 6


  • If using fresh artichokes, rub the cut surfaces with the lemon to prevent browning. Tie the rosemary sprigs, thyme, and bay leaves into a bouquet. In a large Dutch oven, heat the olive oil with the garlic and the herb bouquet over medium-high heat. Add the shallots and fennel. Cook, stirring frequently, until the vegetables are nicely browned, about 10 min. Add the artichokes and potatoes; sprinkle the flour over them and stir well. Cook, stirring, another 5 min., until the vegetables’ edges are browned. Add the salt, a bit of ground pepper, and the wine. Simmer vigorously, scraping the browned bits off the bottom of the pan, until the wine is reduced by half. Add the broth, bring to a boil, and cover the pot. Reduce the heat to low and simmer until the vegetables are tender when pierced with a knife, about 40 min., stirring occasionally. Stir in the chopped rosemary. Remove the herb bouquet and adjust the seasonings, if needed.
  • Prepare the persillade: Chop the parsley and garlic together until finely textured; add the lemon zest. Ladle the ragoût into soup plates, sprinkle some of the persillade onto each plate, and serve.


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