Mushroom-Artichoke Ragout

• 8 baby artichokes or large artichoke hearts
• 1 pound asparagus, trimmed and peeled
• 1 pound fresh meaty mushrooms, such as porcini
• 4 cloves garlic, sliced
• Strips of lemon zest
• Salt and freshly ground black pepper
• Olive oil, for drizzling
• 2 long sprigs thyme
• 1 bay leaf
• 1 1/2 cups dry white wine
• Juice of 1/2 lemon

1. Prepare a medium heat fire (350 to 375F) in a wood-fired oven or cooker.
2. Preheat a clay baker at the edge of the hearth.
3. Peel the outer leaves from the baby artichokes until reaching the light green leaves.
4. Trim the stem and cut away any parts of the heart that were in contact with the outer leaves.
5. Cut artichokes in half lengthwise and remove any thistle choke.
6. Cut the artichoke hearts into 1/4-inch-thick slices.
7. Cut the asparagus on the diagonal into 2-inch-long pieces.
8. Clean and trim the mushrooms, then cut lengthwise into 1/4-inch-thick slices.
9. Toss all of the vegetables in a bowl along with the garlic, lemon zest, and some salt and pepper, then drizzle with olive oil.
10. Layer the mixture in the heated clay baker and add the thyme and bay leaf.
11. Cover with the white wine and place on the floor of the oven.
12. Roast until the vegetables are tender and the mushrooms are golden, about 30 minutes.
13. Remove from the heat and stir in the lemon juice.
14. Taste and adjust the seasoning.

artichokes, mushrooms, garlic, lemon zest, salt, olive oil, long sprigs thyme, bay leaf, white wine, lemon

Taken from www.epicurious.com/recipes/food/views/mushroom-artichoke-ragout-391788 (may not work)