BABY ARTICHOKE AND FINGERLING POTATO RAGOUT
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.