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Ingredients for 4 persons:

6 baby artichokes

8 – 10 small fingerling potatoes

1 bunch green onions, rinsed trim to white portion, thinly sliced

1 tablespoon unsalted butter

1 tablespoon olive oil


Sea salt and freshly ground white pepper

Lemon juice freshly squeezed




Potatoes:  Rinse and cut the potatoes into  1” sections.  Cover with water in a saucepan.  Simmer until tender, drain immediately and reserve.


Artichokes: Trim off stem, discolored outer leaves, and the top ¼” of each artichoke.  Quarter them lengthwise and dip in lemon juice to prevent discoloring.


Ragout:  Heat the oil and butter in a heavy skillet.  Wilt the green onions, add the artichokes and coat with the fat.  Add a splash of water, cover the pan and cook for 10 minutes.  Uncover, add the potatoes, another splash of water and cook another 5 minutes.  Season with salt and pepper.  Add a bit more water to regain a creamy consistency and a squeeze of lemon juice.


Serve immediately.