Artichoke Ragout in Parmesan Tuiles

Name: Artichoke Ragout in Parmesan Tuiles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 cups shredded parmesan cheese; 4 large artichokes; 1 lemon, juice of; 4 tablespoons olive oil; 1 cup chicken broth; 2 large tomatoes; 6 scallions; 2 cloves garlic; 4 tablespoons butter; 2 teaspoons herbes de provence; 1/2 cup white wine; 1 bunch fresh Italian parsley, chopped

Submitted by Dancer

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Ready In:: 55mins
Ingredients:: 12
Serves:: 4

ingredients

2 cups shredded parmesan cheese
4 large artichokes
1 lemon, juice of
4 tablespoons olive oil
1 cup chicken broth
2 large tomatoes
6 scallions
2 cloves garlic
4 tablespoons butter
2 teaspoons herbes de provence
¹⁄₂ cup white wine
1 bunch fresh Italian parsley, chopped

directions

For the Tuiles: In a 6-inch round, non-stick frying pan, add 1/2 cup of the Parmesan cheese.
Spread cheese out to the full circle of the pan.
Over medium-high heat, melt the cheese until it starts to turn brown around the edges.
Take a knife and gently loosen around the edges.
Lift out the cheese and immediately place on an inverted glass or small bowl and let form a basket.
Repeat until all 4 are made; set aside.
For the Ragout:Trim artichokes of all leaves and the choke.
Cut into fourths.
Place clean artichoke hearts and the lemon juice in a bowl of cold water.
In a heavy sauté pan, heat the olive oil.
Remove artichoke pieces from the water and pat dry.
Sauté the artichokes until they start to turn slightly brown.
Add 1/2 cup of the chicken broth, cover and simmer until the artichokes are firm-tender.
Meanwhile, peel, seed and chop the tomatoes.
Cut the scallions into 1-inch pieces; chop the garlic.
Uncover the artichokes and reduce the liquid until gone.
Add half of the butter, garlic, scallions, tomatoes, and spices.
Sauté for about 5 minutes over high heat.
Add the wine and the rest of the chicken broth and simmer until the liquid has reduced to about half.
Stir in remaining butter and half the chopped parsley.
Serve the Artichoke Ragout in the Parmesan Tuiles.
Sprinkle with the rest of the parsley.