recipes

Golden Artichoke Delight: Parmesan Tuile Ragout ๐ŸŒŸ๐Ÿฝ๏ธ

Average Rating
No rating yet
My Rating:

Artichoke Ragout in Parmesan Tuiles Recipe

Description: Indulge in the delightful combination of tender artichoke ragout served in crispy Parmesan tuiles, a dish thatโ€™s both elegant and flavorful.

  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Total Time: 55 minutes
  • Servings: 4

Ingredients:

  • 2 cups Parmesan cheese
  • 4 artichokes
  • 1/4 cup olive oil
  • 4 cups chicken broth
  • 1 large tomato
  • 2 scallions
  • 6 cloves garlic
  • 2 tbsp butter
  • 4 tbsp white wine
  • 2 tbsp fresh Italian parsley
  • 1/2 lemon
  • Salt and pepper to taste

Instructions:

For the Parmesan Tuiles:

  1. In a 6-inch round, non-stick frying pan, sprinkle 1/2 cup of Parmesan cheese evenly, forming a thin layer covering the entire pan.

  2. Over medium-high heat, allow the cheese to melt until it starts to turn golden brown around the edges, creating a delicate lace-like pattern.

  3. Using a knife, gently loosen the edges of the cheese, then carefully lift it out and place it over an inverted glass or small bowl to shape it into a basket. Repeat this process until youโ€™ve made 4 tuiles. Set them aside to cool and harden.

For the Artichoke Ragout:

  1. Begin by preparing the artichokes. Remove all the tough outer leaves and trim the top. Cut each artichoke into quarters and remove the choke.

  2. Place the cleaned artichoke hearts in a bowl of cold water with lemon juice to prevent browning.

  3. In a heavy sautรฉ pan, heat the olive oil over medium heat. Pat dry the artichokes and sautรฉ them until they begin to turn slightly golden brown.

  4. Pour in 1/2 cup of chicken broth, cover, and simmer until the artichokes are tender yet still firm.

  5. While the artichokes are cooking, prepare the remaining ingredients. Peel, seed, and chop the tomato. Slice the scallions into 1-inch pieces and finely chop the garlic.

  6. Once the artichokes are tender, uncover the pan and allow the liquid to reduce until almost evaporated.

  7. Add half of the butter, along with the garlic, scallions, tomatoes, salt, and pepper. Sautรฉ over high heat for about 5 minutes, allowing the flavors to meld.

  8. Pour in the white wine and remaining chicken broth, then simmer until the liquid has reduced by half, intensifying the flavors.

  9. Stir in the remaining butter and half of the chopped parsley, creating a luscious sauce to coat the artichokes.

  10. To serve, spoon the artichoke ragout into the prepared Parmesan tuiles, filling each delicate basket with the savory mixture.

  11. Garnish with the remaining chopped parsley, adding a fresh burst of color and flavor to the dish.

Nutritional Information (Per Serving):

  • Calories: 575.5
  • Total Fat: 40.1g
    • Saturated Fat: 18g
  • Cholesterol: 74.5mg
  • Sodium: 1199.6mg
  • Total Carbohydrates: 26.8g
    • Fiber: 10.5g
    • Sugar: 4.1g
  • Protein: 27.2g

Enjoy your delightful Artichoke Ragout in Parmesan Tuiles, a culinary masterpiece thatโ€™s sure to impress your guests with its sophisticated flavors and elegant presentation! ๐Ÿฝ๏ธ๐ŸŒฟ๐Ÿง€

My Rating:

Loading spinner
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Back to top button
0
Would love your thoughts, please comment.x
()
x