Please, wait...

Bakeries Section Select a bakery
Login 0

My bakery

Wednesday : 7:00 - 18:00

Français

Artichoke Ratatouille with Polenta

Difficulty: Medium

4

Servings

30

Preparation (min)

60

Total (min)

Ingredients

Ratatouille

  • 6 tbsp. (90 ml) olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 8 to 10 fresh artichokes, trimmed (see instructions below), OR 2x 398-ml cans artichoke hearts, drained
  • 1 cup (250 ml) green olives, pitted
  • 1/4 tsp. (1 ml) chili flakes
  • 1 yellow bell pepper, seeded and cubed
  • 1 red bell pepper, seeded and cubed
  • 1 small eggplant, cut into cubes
  • 1 zucchini, cut into cubes
  • 1x 28-oz (796 ml) can diced tomatoes
  • 1 cup (250 ml) vegetable broth or water
  • 4 sprigs fresh thyme
  • 1/4 cup (60 ml) fresh basil, chopped
  • Salt and freshly ground pepper, to taste

 

Polenta

  • 4 cups (1 L) vegetable broth
  • 1 cup (250 ml) cornmeal
  • 1/3 cup (80 ml) olive oil
  • A pinch nutmeg or to taste
  • 3/4 cup (180 ml) grated Parmesan cheese + extra for sprinkling
  • Salt and freshly ground pepper, to taste

Preparation

Ratatouille

  • In a large saucepan over medium heat, heat olive oil.
  • Add onions and garlic, and cook, stirring, for 2 min.
  • Stir in artichokes, olives, chili flakes, yellow and red pepper, and zucchini.
  • Add tomatoes, vegetable broth (or water) and thyme. Season to taste.
  • Simmer, stirring occasionally, until vegetables are fully cooked, about 45 min. Set aside.

 

Polenta

  • In a large heavy-bottomed saucepan over high heat, bring vegetable broth to a boil.
  • Reduce heat to medium and slowly whisk in cornmeal until mixture thickens.
  • Reduce heat to medium-low and cook for about 30 min, stirring often with a wooden spoon. Polenta is ready when it comes away from side of saucepan. If it becomes too thick, add some hot broth.
  • Stir in olive oil, nutmeg and Parmesan cheese, then season to taste.
  • Transfer polenta to a serving dish, top with ratatouille (warm or cold, to taste) and sprinkle with extra Parmesan cheese to taste.

 

Artichokes

  • Using a serrated knife, cut off the prickly head of an artichoke and its fibrous bottom, then discard.
  • Using a paring knife, peel base and stem of artichoke, and remove larger outer leaves.
  • Using a dessert spoon, remove core from artichoke (the fuzzy centre part of the vegetable).
  • Transfer trimmed artichoke to a bowl filled with cold water and juice of 1 lemon (to prevent oxidation).
  • Repeat operation with the other artichokes.
  • In a large saucepan, bring water with a pinch of salt to a boil.

Drain artichokes and add to saucepan. Cover with a lid that’s smaller than the actual saucepan lid, to prevent artichokes from floating, so they will cook evenly. Cook for 5 min.

You might like

Main dishes

Ham simmered in broth, fennel and cheese sandwich

Main dishes

Maple back bacon sandwich with homemade coleslaw

Main dishes

Ham, artichoke and leek spread on sesame log

Main dishes

Indian-Style Zucchini Salad with Basmati Rice Patties