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Pork ragout with artichokes
25 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 434
  • Fat about 15g
  • Carbohydrates about 28g
  • Protein about 47g
This is needed
This is needed for 4 people
  • 1 organic lemon, use grated zest and juice
  • 800 g small artichokes
  • 800 g pork ragout (ragout)
  • olive oil for frying
  • 1 tsp salt
  • a little pepper
  • 2 onions, roughly chopped
  • 6 dl meat bouillon
  • 500 g waxy potatoes, cut into slices approx. 2 cm thick
  • 1 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Grate the lemon zest and set aside. Remove the bottom 3-4 rows of leaves from the artichokes and snip approx. 1/3 off the tips. Halve the artichokes, remove the "beard" and drizzle with lemon juice.
Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season. In the same pan, briefly sauté the onion and artichokes, pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 15 mins. Add the potatoes and finish braising for approx. 30 mins. Before serving, stir in the parsley and reserved lemon zest.