This delicious stew of roasted baby artichokes, trumpet mushrooms, and asparagus is a nod to spring. Deborah Madison and I developed this recipe at her Santa Fe home using ingredients from the local farmers’ market and topped it with a lovely goat cheese from northern New Mexico. Upon returning home to Northern California, I roasted the ragout in a clay baker in my wood-fired oven, which further highlighted the earthy flavors. It’s easy to prepare, and the rich broth and meaty mushrooms are so satisfying. All you need is a few hunks of crusty bread and some beautiful cheese and you have a robust supper.
Recipe information
Yield
serves 4 as a first course
Ingredients
Preparation
Step 1
Prepare a medium heat fire (350° to 375°F) in a wood-fired oven or cooker. Preheat a clay baker at the edge of the hearth.
Step 2
Peel the outer leaves from the baby artichokes until reaching the light green leaves. Trim the stem and cut away any parts of the heart that were in contact with the outer leaves. Cut artichokes in half lengthwise and remove any thistle choke. Cut the artichoke hearts into 1/4-inch-thick slices. Cut the asparagus on the diagonal into 2-inch-long pieces. Clean and trim the mushrooms, then cut lengthwise into 1/4-inch-thick slices. Toss all of the vegetables in a bowl along with the garlic, lemon zest, and some salt and pepper, then drizzle with olive oil.
Step 3
Layer the mixture in the heated clay baker and add the thyme and bay leaf. Cover with the white wine and place on the floor of the oven. Roast until the vegetables are tender and the mushrooms are golden, about 30 minutes. Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning.
