Recipe Cottage


LOCATION: Recipes >> Vegetables >> Veg Ragout

Print this Recipe    Veg Ragout

Ragout of Artichokes, Asparagus and Leeks

1/4 lb pancetta, cut into 1/2 inch cubes or 2 TBL olive oil
1 small white onion, small diced
1 1/4 cups chicken or veg stock
1 1/2 cups water
2 sprigs fresh thyme
4 medium artichokes, outer green leaves & choke removed
16 spears medium to large asparagus, trimmed to about 4 inches
12 baby leeks, trimmed to about 4 inches
1/2 cup romesco sauce
Salt & pepper to taste

In a large sauce pot, warm the pancetta and onions oven medium

Stir occasionally until the bacon is lightly browned and the onions
are translucent. Add the chicken stock, water, thyme, salt & pepper
and bring to a boil. Reduce heat and simmer for about 45 minutes
or until all but about 1/4 cup of the liquid has evaporated.

Turn to high heat and add the artichokes. Cook for about 4 minutes,
stirring occasionally.

Add the leeks and cook for another 4 minutes, stirring occasionally.
Add a couple of tablespoons of water as neccessary to keep the pot
from going dry. Add the asparagus and cook for a final 4-5 minuts,
stirring occassionally and gently at this point so as not to break
up the artichokes.

Remove from heat and arrange the vegetables on plate or on a single
platter with the pieces of pancetta scattered around the edge and
remaining liquid drizzled over the vegetables. Top with a dollop
of romesco sauce and serve immediately.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.