Artichoke Ragout With Garlic, Saffron And Orange Zest


  • 1 lemon
  • 6 globe artichokes
  • 1 orange
  • 2 Tbs. extra-virgin olive oil
  • 1/2 yellow onion, finely diced
  • Sea salt and freshly ground pepper, to taste
  • 2 garlic cloves, minced
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1/2 cup water
  • 6 to 8 saffron threads


Artichokes Absorb Flavor From Marinades And Sauces Especially Well. In This Recipe, The Vegetable Cooks In A Broth Of Fragrant Saffron, Sweet Orange Juice And Tart White Wine. When The Cooking Liquid Is Reduced To A Glaze To Top The Cooked Artichoke Wedg

Williams-Sonoma Favicon Williams-Sonoma
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