Ingredients Jump to Instructions ↓

  1. 7 cup(s) water 1/4 cup(s) lemon juice 16 (2- to 3-ounce) baby artichokes 2 tablespoon(s) butter 2 tablespoon(s) olive oil 8 shallots , peeled 3 clove(s) garlic , thinly sliced 1 teaspoon(s) dried rosemary 1 teaspoon(s) dried thyme 12 small (1 1/2 pounds) carrots , peeled and halved lengthwise 12 small (1 1/2 pounds) red new potatoes , scrubbed and quatered 1 medium (3/4-pound) rutabaga , peeled and cut into 1/2-inch-thick sticks 2 1/2 tablespoon(s) all-purpose flour 3/4 cup(s) white wine 1 teaspoon(s) salt 1/2 teaspoon(s) ground black pepper 1 bay leaf 4 teaspoon(s) chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In large bowl, combine 4 cups water and the lemon juice; set aside. To trim artichokes, snap off and discard tough outer green leaves, stopping when the leaves are half green and half yellow. Cut each stem even with base. Lay artichokes on their sides and cut 1/2 inch off each top. Place trimmed artichokes in water mixture and set aside. In 5-quart nonaluminum saucepot or Dutch oven, heat butter and oil over medium heat. Add shallots, garlic, rosemary, and thyme; cook 1 minute. Drain artichokes and add to shallot mixture with carrots, potatoes, and rutabaga; cook, stirring occasionally, 5 minutes. Sprinkle flour over vegetable mixture and cook 1 minute. Stir in wine, salt, pepper, and bay leaf; cook 3 minutes. Stir in remaining 3 cups water and heat to boiling. Reduce heat to simmer, cover, and cook 10 minutes. Uncover ragout mixture and simmer, stirring occasionally, until vegetables are tender when pierced with a knife -- 20 to 25 minutes. To serve, discard bay leaf and divide ragout among 4 soup plates. Garnish each with 1 teaspoon chopped parsley.


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