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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
Artichokes
  • 1 organic lemon, use grated zest and juice
  • 800 g small artichokes
Ragout
  • olive oil for frying
  • 800 g pork ragout (ragout)
  • 1 tsp salt
  • 2 onions, roughly chopped
  • a little pepper
  • 500 g waxy potatoes, cut into slices approx. 2 cm thick
  • 6 dl meat bouillon
  • 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
Artichokes
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.
Ragout
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.