Provencal Artichoke, Tomato, Pepper, And Garlic Ragout

Recipe Ingredients

18 tablespoons	270ml	Purple artichokes - cleaned, halved, (small)
		Soaking in lemon water to prevent
		Discoloring
1 cup	62g / 2.2oz	Small-julienned yellow onions
2 tablespoons	30ml	Minced shallots
3		Garlic cloves - minced
2		Red peppers - julienned (medium)
2 cups	125g / 4.4oz	Peeled, seeded, chopped tomatoes
1 tablespoon	15ml	Herbs De Provence - see * Note
2 cups	474ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh rosemary sprigs
		Emeril's Essence - see * Note

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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