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Spring Vegetable Ragout

From Our Kitchen


1 uncooked 9” Pie Shell
6 large artichokes, trimmed completely, so only heart remains (place in water with a teaspoon of lemon juice.)
1 bunch asparagus, bottom discarded, cut into 1” pieces
2 cups fresh peas
1 lb. fingerling potatoes, sliced
1 ½ cups spring onion, white part only, chopped
2 handfuls baby spinach
1 Tbsp. garlic
1 cup chicken stock
3 Tbsp. olive oil
salt and pepper


Pat dry the artichoke hearts, then slice. In a large sauté pan add oil and warm over medium heat. Over medium heat, warm oil in a large sauté pan. Add artichokes and potatoes. Look until they become golden brown, about 5 to 6 minutes.

Add spring onions and cook for 2 minutes. Add garlic and cook for 1 minute, add stock and cook until almost tender. Add peas and asparagus. Cook for 1 minutes. Remove from heat. Fold in spinach and season with salt and pepper. Arrange on plates.

Serves 4