Artichoke Hearts in Red Wine Sauce from The Cooking of South West France by Paula Wolfert

Name: Artichoke Hearts in Red Wine Sauce from The Cooking of South West France by Paula Wolfert
Ingredients: ¼ cup French peanut oil or light olive oil; 1½ tablespoons Armagnac or Cognac; 6 peppercorns, lightly cracked; Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string; Salt; 1 cup sliced carrots; 1 to 2 teaspoons minced fresh flat-leaf parsley; Pinch of sugar; 1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah; 2 teaspoons tomato paste; 2 teaspoons sliced fresh garlic; 1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham; 6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed; 1½ cups unsalted chicken stock (storebought or homemade), reduced to ¾ cup; 2 tablespoons unsalted butter; ½ cup chopped mushrooms ⅔ cup minced scallions; 1 cup finely diced pancetta; 1½ cups chopped onions

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This is a rich, wonderful dish, but it takes time. The recipe is an old one from the Languedoc; the sauce has extraordinary depth and texture. I originally served the ragout as a first course in sm...

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Ingredients

¼ cup French peanut oil or light olive oil
1½ tablespoons Armagnac or Cognac
6 peppercorns, lightly cracked
Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, and 1 imported bay leaf tied in a bundle with string
Salt
1 cup sliced carrots
1 to 2 teaspoons minced fresh flat-leaf parsley
Pinch of sugar
1 bottle (750 ml) full-bodied red wine, such as California Petite Sirah
2 teaspoons tomato paste
2 teaspoons sliced fresh garlic
1 cup finely diced jambon de Bayonne, prosciutto, or Serrano ham
6 globe artichokes or 2 packages (9 ounces each) frozen artichoke hearts, thawed
1½ cups unsalted chicken stock (storebought or homemade), reduced to ¾ cup
2 tablespoons unsalted butter
½ cup chopped mushrooms ⅔ cup minced scallions
1 cup finely diced pancetta
1½ cups chopped onions