| 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)
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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