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Roasted Artichoke and Toasted Pine Nut Ragout



Ingredients:
6 whole artichokes; cleaned
1 lemon and salt
1/4 Cup(s) butter
1 salt and pepper; to taste
2 Tablespoon(s) garlic; sliced
3 Tablespoon(s) shallots; minced
3 Teaspoon(s) thyme; chopped
2 Tablespoon(s) parsley; chopped
1 1/4 Quart(s) roasted chicken veloute sauce
1 Cup(s) pine nuts; toasted
Directions: Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. Contributor: foodtv.com
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