Name: Provencal Artichoke, Tomato, Pepper, and Garlic Ragout
Ingredients: 18 sm Purple artichokes; cleaned and cut in half, have soaking in lemon water to prevent discoloring; 1 c Small julienned yellow onions; 2 tb Minced shallots; 3 Garlic cloves; minced; 1 tb Minced garlic; 2 md Red peppers; julienned; 2 c Chopped tomatoes; peeled and seeded; 1 tb Herbs de Provence; 2 c White wine; Salt and pepper; Fresh rosemary sprigs; Essence

Man, it’s great to be in the thick of the fight, to draw the old Devil’s heaviest guns, to have him at you with depression and discouragement, slander, disease! He doesn’t waste time. He hits good and hard when a fellow is hitting him. You can always measure the weight of your blow by the one you get back. When you’re on your back with fever and at your last ounce of strength, when some of your converts backslide, when you learn that your most promising inquirers are only fooling, when your mail gets held up and some don’t bother to answer your letters, is that the time to put on your mourning suit? No Sir! That's the time to pull out the stops and shout hallelujah! The old fellow’s getting it in the neck and he’s giving it back. And all of heaven is watching over the battlements: “Will he stick it out?” And as they see who is with us, as they see around us the unlimited reserves, the boundless resources, as they see the impossibility of failure with God, how disgusted and sad they must be when we run away. Glory to God! We're not going to run away. We're going to stand.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

18	sm	Purple artichokes; cleaned and cut in half, have soaking in lemon water to prevent discoloring
1	c	Small julienned yellow onions
2	tb	Minced shallots
3		Garlic cloves; minced
1	tb	Minced garlic
2	md	Red peppers; julienned
2	c	Chopped tomatoes; peeled and seeded
1	tb	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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