Vegetables: Veg Ragout by Recipe Cottage

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	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 heat. 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.