Artichoke with Ragu
89 / 100
ready in 1 hr
- lemon juice
- 4 large Artichoke (hard stem and lower leaves removed)
- For the sauce
- 3 scallions (sliced)
- 1 garlic clove (finely chopped)
- 2 Tbsps olive oil
- 4 cups ripe tomatoes (peeled and diced)
- 2 Tbsps tomato puree
- ⅞ cup vegetable stock
- 1 tsp thyme
Bring a pot of salted water to the boil and add some lemon juice. Add the artichokes, cover, and cook for around 30 min until soft.
Fry the white spring onions and the garlic in hot oil. Add the tomatoes, tomato puree and stock and season with salt, ground black pepper, thyme and a pinch of sugar. Simmer on a medium hat for around 15 min.
Remove the artichokes from the water, open the leaves, remove the fibres and place in a bowl. Fill with the tomato sauce and garnish with the green spring onions.