Artichoke ragù with tomatoes
Ragu di carciofi
Tiny fresh artichokes are delicious, especially when served as an artichoke ragù with tomatoes.
Preparing fresh artichokes is tedious work. All the hard, stringy leaves have to be broken or cut off and discarded. Still it is well worth the effort and the sore, stained fingers, so when artichokes are in season we eat them virtually every day. This can be a challenge to the imagination and the repertoire, but fortunately the edible thistles can be prepared and preserved in incredibly many different ways.
One of my favourite preparations is artichoke ragù with tomatoes – a red version of the pasta with artichokes recipe, which is in bianco. The name ragù indicates that the dish would normally be served with pasta, but artichoke ragù with tomatoes can also be enjoyed as a vegetarian main course or as a side-dish with meat.