Artichoke and Mushroom Ragout

1 can artichoke hearts, drained and cut in 1/2

1-2 packages mushrooms (mini Bella is what I just used), cleaned and sliced

1-2 oz dried porcini

2 medium onions, diced

1 red pepper, diced

3 cloves garlic, minced

1 tbl fresh thyme leaves (or 1 tsp dried)

1 bay leaf

1/2 cup dry white wine

2-3 lbs mixed heirloom tomatoes (cut in quarters of medium or larger, leave whole if small)

1-2 tbl basil (fresh, sliced or torn)

Olive oil3 tsp butter

1) soak dried porcini in 1/2 cup hot water
2) sauté onions in olive oil in a large heavy pot until translucent
3) add red pepper and sauté until soft
4) add butter and sliced mushrooms, sauté until they have released their juices and just started to brown.
5) add chopped dried porcini, garlic and thyme, sauté for 30 seconds
6) add wine, bay leaf and reserved soaking water from porcini. Simmer on medium-high for five or so minutes.
7) add tomatoes and artichokes, bring to a simmer, trum down to lowest setting where you still get an occasional bubble, cover slightly, simmer for 30-40 min until tomatoes are soft.
8) remove from heat, add basil, and cover tightly.
9) let cool completely at room temperature.

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