Provencal Artichoke, Tomato, Pepper, and Garlic Ragout Recipe

Name: Provencal Artichoke, Tomato, Pepper, and Garlic Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 small purple artichokes, cleaned and halved, soaked in lemon water to prevent discoloring; 1 cup small julienne yellow onions; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 2 medium red peppers, julienned; 2 cups chopped tomatoes, peeled and seeded; 1 tablespoon Herbs de Provence, recipe follows; 2 cups white wine; Salt and pepper; 2 tablespoons dried savory; 2 tablespoons dried rosemary; 2 tablespoons dried thyme; 2 tablespoons dried oregano; 2 tablespoons dried basil; 2 tablespoons dried marjoram; 2 tablespoons dried fennel seed; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

18 small purple artichokes, cleaned and halved, soaked in lemon water to prevent discoloring
1 cup small julienne yellow onions
2 tablespoons minced shallots
1 tablespoon minced garlic
2 medium red peppers, julienned
2 cups chopped tomatoes, peeled and seeded
1 tablespoon Herbs de Provence, recipe follows
2 cups white wine
Salt and pepper
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["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.", "In a small mixing bowl, combine all the ingredients.", "Store in an air-tight container.", "Yield: 1 cup", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

236

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 18 small purple artichokes, cleaned and halved, soaked in lemon water to prevent discoloring, 1 cup small julienne yellow onions, 2 tablespoons minced shallots, 1 tablespoon minced garlic, and more.

Yes, Provencal Artichoke, Tomato, Pepper, and Garlic Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Artichoke, Tomato, Pepper, and Garlic Ragout

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