Artichokes, Mm Mm

I have incredibly fond childhood memories or sitting down to the dinner table with a whole artichoke on my plate and a bowl of hollandaise sauce close by. Peeling the leaves, dunking them in the hollandaise, and scraping the flesh off of the leaf with my teeth is the epitome of summer and happy times for me. Naturally, I am drawn towards any recipe with artichokes. This artichoke ragout uses frozen artichoke hearts, making the prep incredibly easy (peeling artichokes just for their hearts is ridiculously labor and time-intensive). The saffron in this dish adds the perfect je ne sais quoi. We served the ragout with some homemade bread to sop up the sauce and brie.


Artichoke Ragout with Saffron and Olives (Vegetarian Times, March 2010)

1 1/2 Tbs. olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced (1 Tbs.)
1/4 tsp. crushed saffron threads
1/4 tsp. ground black pepper
1 large red bell pepper, sliced
1/2 cup dry white wine
1 cup crushed tomatoes
2 1/2 cups white mushrooms, quartered
1 8-oz. package frozen artichoke hearts
1/4 cup kalamata olives

1. Heat skillet over medium heat. Add oil, then onion and garlic. Saute 1 to 2 minutes, or until garlic turns gold. Stir in saffron and black pepper.
2. Add bell pepper and wine. Increase heat to medium high, and cook 3 to 4 minutes, or until wine is reduced by half. Add tomatoes, and cook 3 minutes more.
3. Stir in mushrooms, artichoke hearts, and 1 cup water, and bring to a boil. Cover, reduce heat to medium, and simmer 15 to 20 minutes, or until vegetables are tender. Remove lid, and cook off any excess moisture, if necessary. Stir in olives, and season with salt and pepper, if desired.