Ragout of peas and artichokes
Ragout and stew
I ate this dish many Springs ago in Provence and fell in love. Now, I try to make it as often as possible while all the ingredients are at their young best. This dish can easily stand alone for lunch or supper with a side of boiled new potatoes. (For a vegan dish, omit the bacon.) <br /> <br />Although Romaine is not the "key" ingredient in this ragout, it is essential to the dish's success.
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