Make Ahead

Ragout of Peas and Artichokes

April 13, 2010
1 Ratings
  • Serves 6
Author Notes

I ate this dish many Springs ago in Provence and fell in love. Now, I try to make it as often as possible while all the ingredients are at their young best. This dish can easily stand alone for lunch or supper with a side of boiled new potatoes. (For a vegan dish, omit the bacon.)

Although Romaine is not the "key" ingredient in this ragout, it is essential to the dish's success. —ChefJune

What You'll Need
  • 1 pound fresh peas, shelled (or one 10-ounce package frozen baby peas) – but NOT sugar snap peas or snow peas
  • 24 (purple-tinged) baby artichokes, as tight and firm as possible
  • Extra-virgin olive oil
  • 8 or 10 pearl onions or cipolline
  • Sea salt and freshly ground black pepper
  • 1/2 head Romaine lettuce
  • 4 sprigs fresh flat-leaf parsley
  • 2 ounces pancetta or top quality bacon
  • 3 tablespoons water
  1. Shell the peas. (You can do this a day or two ahead and keep them refrigerated in a tightly closed container)
  2. Heat oven to 350 degrees F. Choose the smallest, freshest artichokes you can find. Trim them and put them into a 1 1/2-quart casserole with about 2 tablespoons olive oil, the onions, salt and pepper.
  3. Cover and cook in the preheated oven for 10 minutes. Add the peas, lettuce, parsley, water and the pancetta cut into small pieces. Cover and continue the cooking in the oven for 20 to 30 minutes, or until all the vegetables are tender.
  4. Serve hot, directly from the casserole.
  5. Note: In the very early spring, it may be possible to get the very tiny baby artichokes. If you can get these, you will want at least 5 per person, since they are bite-sized. Frozen artichoke hearts have also been substituted with success.

See what other Food52ers are saying.

  • ChefJune
  • drbabs
  • lastnightsdinner
  • TheWimpyVegetarian
  • theicp
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

7 Reviews

ChefJune April 22, 2010
I saw some last week at whole f'oods in Tribeca, but, to answer your question, Yes. Just be sure to dry them out very well. There's so much water in them that if you don't dry them carefully, the excess water will dilute the dish.
drbabs April 22, 2010
Thanks. I just found out that a Whole Foods opened about 12 miles from here (Huntington, long island)--so I will try to get there tomorrow.
drbabs April 22, 2010
Hi June. I'm testing this for Editors' Pick this week. I haven't seen baby artichokes around here (NY); have you tried this with frozen artichokes? Thanks.
lastnightsdinner April 16, 2010
This sounds just wonderful. I've got a bunch of baby artichokes in the fridge and last year's peas in the freezer, so I think I'll have to try this soon. Thanks for sharing this recipe!
TheWimpyVegetarian April 13, 2010
Wonderful flavors! I plan to try this one. Looks just great.
theicp April 13, 2010
Yum! This almost seems like a tastier (and Frenchier?) version of Bubble and Squeak. I like it!
mrslarkin April 13, 2010
Mmmm! I love peas and artichokes together.