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.
4 small artichokes
4 small tomatoes
100 ml white wine
Salt, pepper, olive oil and parsley
Trim the artichokes and discard the stem and all the tough, stringy bits.
Cut the artichoke hearts in two and fry them in olive oil for a few minutes.
Add tomatoes followed by white wine, salt and pepper to taste.
Leave the dish to simmer for 20 minutes, until the sauce had thickened and the artichokes are tender.
Remove the tomato skin and sprinkle the dish with chopped parsley, and your artichoke ragù with tomatoes is ready to serve.