Recipe

Provencal Artichoke, Tomato, Pepper, And Garlic Ragout

Ingredients

18 small purple artichokes, cleaned and cut in half, have soaking in lemon water to prevent discoloring
1 cup small julienned yellow onions
2 tablespoons minced shallots
3 garlic cloves, minced
1 tablespoon minced garlic
2 medium red peppers, julienned
2 cups chopped tomatoes, peeled and seeded
1 tablespoon Herbs de Provence
2 cups white wine
Salt and pepper
Fresh rosemary sprigs
Essence

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.