Curried Baby Artichoke Ragout
Recipe from Vegetarian Times

Fresh baby artichokes still need to be trimmed of tough outer leaves, but there's no need to scrape out the choke inside because it will tenderize while cooking. Serve over basmati rice.


Curried Baby Artichoke Ragout

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Servings: Serves 4
Related Categories: Dairy Free, Dinner, Low Calorie, Low Fat, Stew, Vegan, Vegetarian Stew
 
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Ingredients
  • 2  tablespoons
    olive oil
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  • 1 
    small onion, chopped (1 cup)
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  • 1/2 
    large red bell pepper, chopped (3/4 cup)
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  • 1  tablespoon
    curry powder
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  • 8  ounces
    fresh baby artichokes, trimmed and quartered, or 1 8-ounce package frozen artichokes, thawed
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  • 1  15 ounce
    can chickpeas, rinsed and drained
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  • 3/4  pound
    new potatoes, cut into 1-1/2-inch chunks
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  • 2  teaspoons
    Dijon mustard
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  • 1  cup
    frozen peas
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  • 1/4  cup
    chopped fresh mint
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Directions
1.
Heat oil in saucepan over medium heat. Add onion and red bell pepper, and saute 5 to 7 minutes, or until soft. Stir in curry powder, and cook 30 seconds, or until color deepens.
2.
Add artichokes, increase heat to medium-high, and saute 2 to 3 minutes. Stir in chickpeas, potatoes, and 2 cups water. Season with salt and pepper, reduce heat to medium-low, and cover. Simmer 20 to 25 minutes, or until artichokes and potatoes are tender.
3.
Ladle 1/4 cup cooking liquid into small bowl. Whisk mustard into liquid. Return to pot, add peas, and stir to combine. Simmer 3 minutes more, or until peas are bright green and heated through. Sprinkle each serving with mint.

Nutrition information
Calories 329, Total Fat 9 g, Saturated Fat 1 g, Sodium 495 mg, Carbohydrate 54 g, Fiber 13 g, Protein 11 g, Sugars 6g Percent Daily Values are based on a 2,000 calorie diet
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