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