• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Artichoke and Potato Ragout (Shulman)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 6 lg Artichokes
  • 1/2 c Fresh lemon juice OR juice
  • -of 2 lemons
  • 1 tb Olive oil
  • 2 md Or large onions; sliced
  • 4 lg Minced garlic cloves; or
  • -more to taste
  • 1 qt Water or stock; *see tip
  • 1 Bay leaf
  • Salt and pepper; to taste
  • 2 lb New potatoes; quartered OR
  • -cut into large dice
  • 1 ts Fresh thyme leaves
  • 1/4 c Fresh chopped parsley


TIP: About 1 quart of water is needed, more or less. You can enhance
flavors by using chicken or vegetable broth; or try a garlic stock (see
separate recipe).

Cut away the top leaves of the artichokes and break off the bottom leaves.
Trim the bottoms and rub with the cut side of a lemon. Cut small artichokes
in half, larger artichokes into quarters, and remove the spiny fibers with
a sharp knife. Rub the cut edges with a cut lemon and set aside.

Heat the olive oil in a lidded large heavy-bottomed saucepan or casserole
over medium-low heat and add the onions. Saute, stirring, until tender,
about 8 minutes. Add half the garlic and cook, stirring, until the garlic
begins to color, about 1 minute. Add the artichokes, the juice of 1/2
lemon, water or stock to cover, the bay leaf, salt, and pepper. Bring to a
simmer, cover, and simmer over low heat for 30 minutes.

Add the potatoes, remaining garlic, remaining lemon juice, thyme, and
parsley. Make sure the liquid covers everything (add as needed), cover, and
simmer for another 30 minutes or until the potatoes are tender. Adjust the
seasonings and serve.

ADVANCE PREP: This can be made several hours before serving and reheated.

PER PORTION: 250 cals; 9 G protein; 3g fat (11% cff); Sodium 167 MG; Carb
52 G.

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