Provencal Artichoke, Tomato, Pepper, And Garlic Ragout

If you want to be used mightily by God, get yourself out of it. Learn to see yourself (in the words of Paul) as a garbage pail, or, in the words of Peter, clothe yourself with humility. It’s not you; it’s not your personality; it’s the Word of God. He doesn’t need the intellectuals. He doesn’t need great people, fancy people, or famous people. Because the people aren’t the power. The power is the message! “That the surpassing greatness of the power may be of God and not from ourselves” (2 Corinthians 4:7).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

18		Purple artichokes, cleaned
		and cut in half have
		soaking in lemon water to
		prevent discoloring
1	c	Small julienned yellow
		onions
2	T	Minced shallots
3		Garlic cloves, minced
1	T	Minced garlic
2		Red peppers, julienned
2	c	Chopped tomatoes, peeled and
		seeded
1	T	Herbs de Provence
2	c	White wine
		Salt and pepper
		Fresh rosemary sprigs
		Essence

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2302  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.  Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1007 Calories From Fat: 45 Total Fat: 5.4g Cholesterol: 0mg Sodium: 764.2mg Potassium: 1933.8mg Carbohydrates: 147.2g Fiber: 16.7g Sugar: 22.1g Protein: 17.2g