Provencal Artichoke, Tomato, Pepper, and Garlic Ragout (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

18 small purple artichokes, cleaned and halved, soaked in lemon water to prevent discoloring

1 cup small julienne yellow onions

2 tablespoons minced shallots

1 tablespoon minced garlic

2 medium red peppers, julienned

2 cups chopped tomatoes, peeled and seeded

1 tablespoon herbs de provence, recipe follows

2 cups white wine

salt and pepper

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons dried fennel seed

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. 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.
2. Herbs de Provence:
3. In a small mixing bowl, combine all the ingredients. Store in an air-tight container.
4. Yield: 1 cup
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com