Provencal artichoke, tomato, pepper & garlic ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18.00 | small | purple artichokes; cleaned, halved, |
| 1 | soaking in lemon water to prevent | |
| 1 | discoloring | |
| 1.00 | cup | small-julienned yellow onions |
| 2.00 | tablespoon | minced shallots |
| 3.00 | garlic cloves; minced | |
| 2.00 | medium | red peppers; julienned |
| 2.00 | cup | peeled; seeded, chopped tomatoes |
| 1.00 | tablespoon | herbs de provence; see * note |
| 2.00 | cup | white wine |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | fresh rosemary sprigs | |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Herbs De Provence", "Whole Sea Bass With Nicoise Tapenade" and "Emeril's Essence Information" recipes which are included in this collection.
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. Serve garnished with fresh rosemary sprigs and Emeril's Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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