Artichoke Ragout in Parmesan Tuiles Recipe
Description: Indulge in the delightful combination of tender artichoke ragout served in crispy Parmesan tuiles, a dish thatโs 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:
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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.
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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.
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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 youโve made 4 tuiles. Set them aside to cool and harden.
For the Artichoke Ragout:
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Begin by preparing the artichokes. Remove all the tough outer leaves and trim the top. Cut each artichoke into quarters and remove the choke.
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Place the cleaned artichoke hearts in a bowl of cold water with lemon juice to prevent browning.
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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.
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Pour in 1/2 cup of chicken broth, cover, and simmer until the artichokes are tender yet still firm.
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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.
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Once the artichokes are tender, uncover the pan and allow the liquid to reduce until almost evaporated.
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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.
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Pour in the white wine and remaining chicken broth, then simmer until the liquid has reduced by half, intensifying the flavors.
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Stir in the remaining butter and half of the chopped parsley, creating a luscious sauce to coat the artichokes.
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To serve, spoon the artichoke ragout into the prepared Parmesan tuiles, filling each delicate basket with the savory mixture.
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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