Recipe courtesy of Joey Altman

Ragout of Roasted Yukon Gold Potatoes and Artichokes

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  2. In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.
15m Easy 96%
CLASS
6m Easy 99%
CLASS
24m Easy 98%
CLASS
17m Easy 99%
CLASS
18m Easy 98%
CLASS
22m Easy 88%
CLASS
10m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now