Provencal Artichoke, Tomato, Pepper, And Garlic Ragout

16 July 1842: I feel that, unless the soul be saturated with prayer and faith, little good may be expected from preaching. 4 September 1842: Prayer should be the main business of every day. 22 February 1846: God will not let me preach with power when I am not much in Him. More than ever do I feel that I should be as much an intercessor as a preacher of the Word. 4 June 1848: It is praying much that makes preaching felt. 29 December 1849: My chief desire should be . . . to be a man of prayer, for there is no want of speaking and writing and preaching and teaching and warning, but there is need of the Holy Spirit to make all this effectual. 21 February 1862: I am convinced that living in the spirit of prayer from hour to hour is what brings down the blessing. 9 September 1876: A time of impotence rising from want of much prayer. Nothing but constant intercourse with the Lord will carry on the soul. I got last Saturday set apart as a day of prayer; and I trace much of my help to that day. 22 June 1878: Ask much, for this is the way to grow rich. 12 May 1888: Found time to give the whole of this day entirely to prayer and meditation. There will be fruit of it to me and my people.

Andrew Bonar

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