Provencal Artichoke Ragout With Tomatoes, Peppers And Gar

The reason use of money and the things it buys is one of the best indicators of spiritual maturity and Godliness is that we exchange such a great part of our lives for it. Because we invest most of our days working in exchange for money, there is a very real sense in which our money represents us. Therefore, how we use it expresses who we are, what our priorities are, and what’s in our hearts. As we use our money and resources Christianly, we prove our growth in Christlikeness.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains		*new-acq, Artichokes, Lowfat, Mediterrane, Provence	6	Servings

INGREDIENTS

2		Lemons, cut in half
18		Purple artichokes OR 6 globe
		artichokes
1	T	Olive oil
2		White onions, chopped
1		Whole head of garlic, cloves
		separated
1		Clove crushed slightly, and
		peeled
2		Red bell peppers
		Salt, to taste
2	lb	Tomatoes, fresh or canned
		peeled seeded and
		chopped
		Freshly ground pepper, to
		taste
1	t	Fresh thyme leaves, or half
		as much dried thyme
1		Bay leaf
1	c	Dry white or rose wine
2	c	Simmering water, as needed
1/4	c	Chopped fresh parsley

INSTRUCTIONS

Prepare artichoke hearts: Fill a bowl with water and add the juice of
one of the lemons. Trim the stems off the artichokes and cut off the
tops with a sharp knife. Trim off the spiny tips of the outer leaves
with scissors and rub the cut parts with the remaining lemon. Cut
small artichokes in half, large artichokes into quarters and gently
scoop out the spiny chokes. Rub the cut sides with lemon and place in
the bowl of water as you go along.  Make a sauce: Heat the oil in a
large heavy-bottomed nonstick skillet  or casserole over medium-low
heat and add the onions. Cook, stirring,  until tender, about 5
minutes. Add the garlic, peppers, and a little  salt and stir together
for about 5 minutes, until the garlic begins  to color and the peppers
begin to soften. Add the tomatoes, more salt  if desired, and pepper.
Cook, stirring often, for about 10 minutes  until the tomatoes have
cooked down a bit and are fragrant.  Stew artichokes: Drain the
artichokes and add to the pot along with  the thyme, bay leaf, and
wine. Bring to a simmer, add 1 cup simmering  water, cover, and simmer
for 30 minutes. Check the mixture and add  another cup of simmering
water if the liquid has evaporated. Continue  to simmer, covered, for
another 15 to 30 minutes, until the  artichokes are tender and the
leaves come away easily. Stir in the  parsley, taste, and adjust
seasonings. Serve hot or cold.  ADVANCE PREPARATION: This will hold for
a day or two in the  refrigerator.  PER PORTION (3 small or 1 large
artichoke with sauce: Calories 153;  Protein 7 G; Fat 3 G; 18%CFF. Carb
30 G; Sodium 161 MG.  From PROVENCAL LIGHT, by Martha Rose Shulman
(Bantam, 1994). >Edited  by Pat Hanneman 3/98  "I keep looking for and
trying new artichoke a la barigoule recipes,  but I still can't find
one I like as much as my friend Christine  Picasso's. I've included it
in other collections, but it's such a  definitive Provencal recipe ...
yet every single Provencal person I  have met has a different version.
" To some, artichokes are simmered  in wine with onions and carrots. In
the Larousse Gastronomique, the  artichokes are stuffed and braised.
"Me, I'll stick to the garlicky,  tomatoey version I learned to make
long ago in Provence. It's the  combination of garlic and peppers with
the artichokes, all cooked  together in the long-simmering tomato and
wine sauce, that makes this  good."--MRS  Recipe by: PROVENCAL LIGHT,
by Martha Rose Shulman  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 122 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: 0mg Sodium: 467.4mg Potassium: 894.6mg Carbohydrates: 21.5g Fiber: 8.9g Sugar: 7.3g Protein: 6.3g