Provencal Artichoke, Tomato, Pepper, and Garlic Ragout

Provencal Artichoke, Tomato, Pepper, and Garlic Ragout Ingredients

18 sm Purple artichokes; cleaned	2 c Chopped tomatoes; peeled and
1 c Small julienned yellow	1 tb Herbs de Provence
2 tb Minced shallots	2 c White wine
3 Garlic cloves; minced	Salt and pepper
1 tb Minced garlic	Fresh rosemary sprigs
2 md Red peppers; julienned	Essence

Instructions for Provencal Artichoke, Tomato, Pepper, and Garlic Ragout

ESSENCE OF EMERIL SHOW#EE2302 In a saute pan, heat the olive oil. Add the onions and shallots. Saute for 1 minute. Add the garlic and peppers and saute for 2 minutes or until the peppers begin to soften. Add the tomatoes and saute for 3 minutes. Add the white wine, herbs, artichokes. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes, or until the artichokes are tender. Season with salt and pepper. On a platter, spoon the ragout. Place the grilled fish on the ragout. Place small piles of the ragout around the platter. Garnish with fresh rosemary sprigs and Essence. Posted to recipelu-digest by molony on Mar 10, 1998

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Artichoke	Garlic	Herb	Rosemary
Shallot	Tomato	White Wine

for flavor and categorization

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