Pork ragout with artichokes

Pork ragout with artichokes

Total: 1 hr 10 Min. | Active: 25 Min.
Nutritional value / people: 434 kcal
, Fat: 15 g
, Carbohydrate: 28 g
, Protein: 47 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 organic lemon, use grated zest and juice
800 g small artichokes


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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How it's done

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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.


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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