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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Artichokes
Trim the stems and outer leaves of the globe artichokes. Cut them in half and remove the fuzzy choke with a spoon. Rub the cut surfaces with lemon juice to prevent browning.
- 2
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the carrots, zucchini, and red bell pepper, cooking for about 5 minutes.
- 3
Add Artichokes and Tomatoes
Add the prepared artichokes and cherry tomatoes to the skillet. Season with salt and black pepper. Stir well and cover the skillet to let the vegetables steam for about 10-15 minutes or until the artichokes are tender.
- 4
Finish with Basil
Once the vegetables are cooked, stir in the fresh basil and cook for an additional 2 minutes. Adjust seasoning if necessary.
- 5
Serve
Plate the vegetable ragu and serve warm as a side dish or main course.
