Provencal artichoke, tomato, pepper & garlic ragout

Yield: 4 servings

Measure Ingredient
18.00 small purple artichokes; cleaned, halved,
1 \N soaking in lemon water to prevent
1 \N discoloring
1.00 cup small-julienned yellow onions
2.00 tablespoon minced shallots
3.00 \N 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 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N fresh rosemary sprigs
1 \N emeril's essence; see * note

* 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

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