Artichoke Hearts in Red Wine Sauce

Ragoût d’Artichauts au Vin Rouge

Preparation info
  • Serves


    • Difficulty


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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.


  • 6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed
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  1. 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.
  2. In a large nonreactive skillet, cook the pancetta in