Ingredients
- 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
Description
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
Chow
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