VEGETABLE RAGOUT WITH PARMESAN AND BALSAMIC
From Le Cabro d'Or, Les
Makes 8 first-course servings
2 lemons, halved
8 artichokes (about 9 to 12 ounces
24 baby carrots, greens trimmed
1/4 cup olive oil
12 ounces button mushrooms, halved
1 10-ounce package
frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar
Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings.
Squeeze juice from lemons into large pot; add lemons.
pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend
leaves back and snap off where they break naturally; continue until all tough
outer leaves have been removed. Using small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise into
quarters. Cut out choke from quarters. Cut each quarter in half, making
1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining
artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10
minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and
Cook 24 baby carrots in large pot of boiling water 5 minutes.
Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and
Heat 1/4 cup olive oil in heavy large pot over medium-high
heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms
release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima
Cook until lima beans and peas are tender and juices thicken
slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until
melted. Season vegetables to taste with salt and pepper. Transfer ragout to
large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.