Artichoke Mushroom And Potato Ragoût Food

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ARTICHOKE, MUSHROOM AND POTATO RAGOûT



Artichoke, Mushroom and Potato Ragoût image

This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.

Provided by Martha Rose Shulman

Categories     main course

Time 1h30m

Yield Serves four to six

Number Of Ingredients 14

1 ounce (about 1 cup) dried porcini mushrooms
1 lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
12 baby artichokes, or 6 medium or large artichokes
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 to 5 large garlic cloves, sliced
1 tablespoon tomato paste
1/2 cup dry white wine
1 bay leaf
A generous sprig of thyme
Salt
freshly ground pepper
1 pound small potatoes, scrubbed and quartered
1/4 cup chopped fresh parsley

Steps:

  • Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
  • Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
  • Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
  • Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
  • Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams

ARTICHOKE STUFFED MUSHROOMS



Artichoke Stuffed Mushrooms image

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Provided by ChicagoCookie84-Anita

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE



Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

  • Drain artichoke liquid and slice hearts in quarters.
  • Clean and slice mushrooms.
  • Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
  • Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
  • Sprinkle with salt & pepper.
  • Top with 1/4 of the breadcrumbs.
  • Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
  • Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
  • Cover and bake in a 350 degree oven for 30 minutes.
  • Remove the cover and brown the top until golden in color and serve.

PROVENçAL ARTICHOKE RAGOUT



Provençal Artichoke Ragout image

This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 15

2 pounds baby artichokes or globe artichokes if baby artichokes aren't available, trimmed (see below)
1 lemon, cut in half
2 tablespoons olive oil
1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
2 celery stalks, from the inner hart, sliced
1 large or 2 small red bell peppers, diced
4 large garlic cloves, minced or pressed
Salt
1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
3/4 to 1 cup water, as needed
Freshly ground pepper
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 bay leaf
2 to 4 tablespoons chopped fresh basil or parsley
2 to 3 teaspoons fresh lemon juice

Steps:

  • How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
  • Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams

MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

ARTICHOKE AND MUSHROOM PASTA



Artichoke and Mushroom Pasta image

I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!

Provided by Bippie

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

6 ounces rotini pasta
3 tablespoons olive oil
8 ounces mushrooms, sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1 (9 ounce) package frozen artichoke hearts, thawed, thinly sliced
1 1/2 cups chicken stock or 1 1/2 cups canned low sodium chicken broth
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dry crushed red pepper
5 tablespoons butter, room temp
1 teaspoon chopped parsley
1 cup asiago cheese, grated
salt and pepper

Steps:

  • Cook pasta in pot of salted boiling water until al dente.
  • Drain. Toss pasts with 1 Tbs oil.
  • Heat 2 Tbs oil in heavy large skillet over medium-high heat.
  • Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
  • Add artichokes; saute 3 minutes.
  • Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
  • Add butter; whisk until just melted.
  • Add pasta and parsley; toss until pasta is coated and heated through.
  • Add 3/4 cup cheese and toss to coat.
  • Season with Salt and Pepper.
  • Transfer to a large bowl to serve and top with remaining cheese.

ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE



Artichoke, Potato, and Portobello Mushroom Casserole image

Provided by David Downie

Categories     Mushroom     Potato     Side     Bake     Vegetarian     High Fiber     Casserole/Gratin     Goat Cheese     Artichoke     White Wine     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
4 large artichokes
2 pounds Yukon Gold potatoes, thinly sliced
4 large portobello mushroom caps, thinly sliced
6 ounces soft fresh goat cheese
3 garlic cloves, minced
3 tablespoons freshly grated Parmesan cheese
1/2 cup dry white wine

Steps:

  • Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
  • Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.

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