| 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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