Provencal artichoke, tomato, pepper, and garlic ragout

1 Servings

Ingredients

Quantity Ingredient
18 smalls Purple artichokes; cleaned and cut in half, have soaking in lemon water to prevent discoloring
1 cup Small julienned yellow onions
2 tablespoons Minced shallots
3 Garlic cloves; minced
1 tablespoon Minced garlic
2 mediums Red peppers; julienned
2 cups Chopped tomatoes; peeled and seeded
1 tablespoon Herbs de Provence
2 cups White wine
Salt and pepper
Fresh rosemary sprigs
Essence

Directions

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 <molony@...> on Mar 10, 1998

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