Artichoke and Potato Ragout with Black Olives and Lemons
Adapted from a recipe by
Chef Michelle Bernstein of Azul

4 large artichokes, trimmed, choke removed, and cut in quarters (or use frozen artichoke hearts)
4 Yukon gold potatoes, cut in small wedges, poached in simmering salted water for 6 to 8 minutes until tender, and strained
1 lemon, cut in 8 pieces
2 roasted red peppers, cut in 6 pieces
Handful of black olives, pitted
1 teaspoon each of fresh thyme, rosemary and marjoram
1 tablespoon olive oil salt and pepper
Preheat oven to 400 degrees. Combine all ingredients in a baking dish large enough to accommodate the ingredients. Toss to coat with the oil. Roast for 6 to 8 minutes.

Serves 6



Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

Mmmmiami : Tempting Tropical Tastes for Cooks Everywhere