To prepare fresh baby artichokes, trim them as shown below. If you can’t find fresh baby artichokes, good-quality frozen ones will do.

SERVES 6

INGREDIENTS

FOR THE RAGOUT:

• 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry
• 1 lemon, halved (if using fresh artichokes)
• 2 sprigs fresh rosemary, plus 1 tsp. chopped
• 2 large sprigs fresh thyme
• 2 bay leaves
• 1/4 cup extra-virgin olive oil; more for drizzling
• 3 cloves garlic, slivered
• 8 shallots (root ends intact), peeled and quartered
• 1 fennel bulb, trimmed and cut into 1-inch pieces
• 8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch pieces
• 2 Tbs. unbleached all-purpose flour
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 1 1/2 cups homemade or lower-salt vegetable broth

FOR THE PERSILLADE:

• 3 Tbs. coarsely chopped fresh flat-leaf parsley
• 1 large clove garlic
• 1 tsp. grated lemon zest

INSTRUCTIONS

TO MAKE THE RAGOUT:

1. If using fresh artichokes, rub the cut surfaces with the lemon to prevent browning.
2. Tie the rosemary sprigs, thyme sprigs, and bay leaves into a bouquet (see p. 43).
3. In a large Dutch oven, heat the oil with the garlic and the herb bouquet over medium-high heat.
4. Add the shallots and fennel. Cook, stirring frequently, until the vegetables are nicely browned, about 10 minutes.
5. Add the artichokes and potatoes; sprinkle the flour over them and stir well. Cook, stirring, another 5 minutes, until the vegetables’ edges are browned.
6. Add 1 tsp. salt, a bit of ground pepper, and the wine. Simmer vigorously, scraping the browned bits off the bottom of the pan, until the wine is reduced by half.
7. Add the broth, bring to a boil, and cover the pot. Reduce the heat to low and simmer until the vegetables are tender when pierced with a knife, about 40 minutes, stirring occasionally.
8. Stir in the chopped rosemary. Remove the herb bouquet and adjust the seasonings, if needed.

TO PREPARE THE PERSILLADE AND SERVE: 

1. Chop the parsley and garlic together until finely textured; add the lemon zest.
2. Ladle the ragoût into soup plates, sprinkle some of the persillade onto each plate, and serve.

NUTRITION INFORMATION PER SERVING:

• 230 CALORIES | 6g PROTEIN | 32g CARB | 9g TOTAL FAT | 1g SAT FAT | 7g MONO FAT | 1g POLY FAT | 0mg CHOL | 500mg SODIUM | 8g FIBER