Pork ragout with artichokes

Total time: 1hr 10m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 434 Kcal, 47g Protein, 28g Carbohydrates, 15g Fat


  • Artichokes
  • 1 organic lemon, use grated zest and juice
  • 800 g small artichokes
  • Ragout
  • olive oil for frying
  • 800 g pork ragout (ragout)
  • 1 tsp salt
  • a little pepper
  • 2 onions, roughly chopped
  • 6 dl meat bouillon
  • 500 g waxy potatoes, cut into slices approx. 2 cm thick
  • 1 bunch flat-leaf parsley, finely chopped

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  • Artichokes

    Grate the lemon zest and set aside. Remove the bottom 3-4 rows of leaves from the artichokes and snip approx. 1/3 off the tips. Halve the artichokes, remove the "beard" and drizzle with lemon juice.
  • Ragout

    Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season. In the same pan, briefly sauté the onion and artichokes, pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 15 mins. Add the potatoes and finish braising for approx. 30 mins. Before serving, stir in the parsley and reserved lemon zest.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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