Artichoke Hearts in Red Wine Sauce

Name: Artichoke Hearts in Red Wine Sauce (Ragoût d’Artichauts au Vin Rouge)
Yield: Serves 6
Cuisine: France
Ingredients: 2 teaspoons sliced fresh garlic; 1 cup sliced carrots; ½ cup chopped mushrooms ⅔ cup minced scallions; Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string; 2 teaspoons tomato paste; 1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah; ¼ cup French peanut oil or light olive oil; 1 cup finely diced pancetta; 6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed; 1½ cups chopped onions; 1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham; 1 to 2 teaspoons minced fresh flat-leaf parsley; Salt; 1½ cups unsalted chicken stock (storebought or homemade), reduced to ¾ cup; 6 peppercorns, lightly cracked; 1½ tablespoons Armagnac or Cognac; 2 tablespoons unsalted butter; Pinch of sugar

Ragoût d’Artichauts au Vin Rouge

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is a rich, wonderful dish, but it takes time. The recipe is an old one from the Languedoc; the sauce has extraordinary depth and texture. I originally served the ragout as a first course in small, individual brioches, but now I prefer it as an accompaniment to grilled lamb or roast veal.

Ingredients

6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed
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Europe
France
Side dish
Gluten-free

Method

If using fresh artichokes, prepare the bottoms. Quarter the bottoms and remove the chokes. Reserve 1 cup of the trimmings for the sauce base. If using thawed frozen artichokes, chop 2 or 3 hearts into small pieces and set aside separately from the others.
In a large nonreactive skillet, cook the pancetta in