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Vegetable Ragout with Pesto (Ragout de legumes au pistou) Recipe

March 28, 2013

SERVES 4

Ingredients2 tbsp. lemon juice
4 globe artichokes
2 cups loosely packed basil leaves
½ cup plus 3 tbsp. extra-virgin olive oil
4 cloves garlic, minced, plus 8 cloves, peeled and left whole
Kosher salt and freshly ground black pepper, to taste
1 medium onion, thinly sliced
1 bouquet garni (3 sprigs each summer savory, thyme, and parsley, tied together with kitchen twine)
¾ cup white wine
2 plum tomatoes, peeled, cored, seeded, and roughly chopped
1 lb. fresh peas in their pods, shelled and blanched, or 1 cup frozen peas, thawed
1 lb. fava beans in their pods, shelled and blanched, skins removed
20 asparagus tips, blanched

Instructions1. Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 ½" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom ½" of stem. Use a spoon... Get the recipe >>



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