Artichoke Hearts in Red Wine Sauce Recipe


  • 6 globe artichoke*s or 2 packages (9 ounces each) frozen *artichoke hearts, thawed
  • 1 cup finely diced pancetta
  • ¼ cup French peanut oil or light olive oil
  • 1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham
  • 1½ cups chopped onions
  • ½ cup chopped mushrooms
  • ⅔ cup minced scallions
  • 1 cup sliced carrots
  • 2 teaspoons sliced fresh garlic
  • 1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah
  • 2 teaspoons tomato paste
  • Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string
  • 6 peppercorns, lightly cracked
  • Salt
  • 1½ cups unsalted chicken stock (storebought or homemade—page 405), reduced to ¾ cup
  • Pinch of sugar
  • 1½ tablespoons Armagnac or Cognac
  • 2 tablespoons unsalted butter
  • 1 to 2 teaspoons minced fresh flat-leaf parsley


This Is A Rich, Wonderful Dish, But It Takes Time. The Recipe Is An Old One From The Languedoc; The Sauce Has Extraordinary Depth And Texture. I Originally Served The Ragout As A First Course In Small, Individual Brioches, But Now I Prefer It As An Accomp

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