for 4 person

Artichokes

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

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 potato, cut into slices approx. 2 cm thick
1 bunch	flat-leaf parsley, finely chopped

How it's done

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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