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
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000