Recipe Archives->Vegetables->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.

Printable version: veg-ragout.txt.