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Spring Vegetable Ragoût


  • 1 Lemon

  • 1 tablespoon Butter

  • 2 Slices Bacon cut into lardons

  • 250 g baby carrots halved lengthwise

  • 4 spring onions sliced, with some of the green

  • Salt & Pepper

  • 60 ml chicken stock

  • 500 g baby artichokes or two globe artichokes

  • 1 cup shelled fava bean or peas

  • 0.25 cup crème fraiche

  • 1 handful chopped Coriander or tarragon

  • Lemon Juice


  • 1.

    Fill a bowl with water, squeeze in the juice from the lemon, and drop in the shells.

  • 2.

    Trim the artichokes, halve or quarter (depending on size), and drop in the water until ready to use. (If using globe artichokes, cut the trimmed hearts into eights.)

  • 3.

    Melt the butter in a sauté pan.

  • 4.

    Add the bacon and brown it, about 5 minutes.

  • 5.

    Drain the artichokes and add to the pan, along with the carrots and onions.

  • 6.

    Season with salt and pepper.

  • 7.

    Pour over the stock.

  • 8.

    Cover and cook until tender, 7 to 10 minutes.

  • 9.

    Uncover and add the favas or peas until tender, about a minute. (If the liquid is all gone, you could add a splash more stock.)

  • 10.

    Stir in the crème fraîche.

  • 11.

    Taste and adjust the seasonings, adding lemon juice to taste.

  • 12.

    Serve hot, sprinkled with chopped coriander or tarragon for garnish.

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