Sicilian Meatball Ragout with Artichokes and Peas

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I know it seems crazy to write a recipe that can only be made those few weeks of the year spring artichokes and little green peas are at their peak, but food fanatics are like that. This dish is one of those totally satisfying and perfect plates where all of the flavors combine to make a dish that is so simple and yet so truly taste memorable. My only caveat is that the first time you make the ragout you serve it with mashed potatoes because they complete the taste and texture composition. After that you can serve it with pasta or roasted potatoes. The meatballs alone are great in risotto or with pasta for the remaining weeks of the year.

Ingredients

    Method