This ragout is both super easy to make and delicious. I increased the cooking time for the potatoes as mine weren’t brown until about 7 minutes in. I also added more vegetable broth so that way it would have more gravy in the end. All in all, is a really nice light, but filling recipe to have in on a cold day in the winter.
Serves 4
Ingredients:
3 Tbs coconut oil, divided
1 can water-packed whole artichoke hearts , rinsed, drained, and halved
4 cups quartered baby potatoes
1/3 cup pitted Kalamata olives, quartered
2 garlic cloves, minced
1 tsp. chopped rosemary
1 tsp. grated lemon zest
1 cup vegetable broth
Directions:
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Cook artichoke hearts cut side down in skillet without stirring, 6-7 minutes, or until lightly browned. Transfer to plate, and set aside.
- Heat remaining 2 tablespoons of oil in skillet. Add potatoes, and season with salt and pepper. Stir, cover pan, reduce heat to medium-low, and cook 10 minutes, or until potatoes are deeply golden all over.
- Uncover pan, and add artichokes, olives, garlic, rosemary, and lemon zest. Stir to mix the ingredients together.
- Add broth, cover, and gently simmer 5 to 6 minutes, or until potatoes are just tender and liquid reduces to a light gravy.