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Artichoke ragout 

I had the pleasure of dining at Miko at Mont Rochelle a few weeks ago. This dish was the highlight of the entire day and I begged the chef to share the recipe with me so we could all have the chance to enjoy it. Served with Sea bass at the restaurant I could honestly enjoy this on its own like a large bowl of pasta. Keeping to the theme of meat less Monday this is my contribution. Thank me later.

MIKO Restaurant

At Mont Rochelle the food served is a blend of international dishes with a healthy nod to the varied nature of South Africa cuisine, paired naturally with some superb local vintages. Miko is our main restaurant located in the hotel’s Manor House.

For Miko reservations you can reserve online by using the booking engine to the right, or contact us directly: reception@montrochelle.virgin.com | Tel: +27 21 876 2770

Open 7 days a week
Breakfast: 7am – 10:30am
Lunch: 12pm – 3pm
Dinner: 7pm – 9:30pm



  • Artichokes x 250 g trimmed and cleaned
  • Lemon x 1
  • Salt x Season to taste
  • Extra virgin olive oil x 20 ml
  • Fresh cream x 300ml
  • Soya sauce x 60ml
  • Truffle oil x 20ml
  • Butter x 60g
  • Rosemary x1 sprig


  1. Start by removing the outermost leaves of the artichoke until you are down to the lighter yellow leaves.
  2. Remove the top third of the artichokes to expose the inside.
  3. Using a paring knife, start turning the artichokes until left with a round heart.
  4. If using larger artichokes, you can remove the prickly center with a spoon
  5. Removes the stem of the flower.
  6. Place the artichokes into a bowl of salted lemon water once prepped.
  7. Remove the artichokes from the water and season with and olive oil salt only
  8. Place on an oven proof tray, and cook for 15 minutes at 160 degrees.
  9. This time may vary due to the size of the artichokes.
  10. Remove the artichokes from the oven and allow to cool.


To serve

  1. Place a non-stick pan over a high heat.
  2. Place the artichokes, face down into the pan and allow caramelisation to take place.
  3. Once golden brown, turn over and repeat the process.
  4. Turn the heat right down to low, and add the butter and rosemary to the pan and allow to melt, moving the artichokes around in the butter.
  5. Add the cream and the soya sauce to the pan and allow to reduce by a third.
  6. Remove the pan from the heat, remove the rosemary and add the truffle oil and stir until emulsified.
  7. Season to taste. This might not be needed due to the soya sauce.




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Written by claire allen

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