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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


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