Provencal Artichoke Ragout with Tomatoes, Peppers and Garli
| Yield: | 6 Servings |
| Categories: | Artichokes, Mediterranean, Low-Fat, Provence |
| 2 | Lemons; cut in half | |
| 18 | sm | Purple artichokes OR 6 globe artichokes |
| 1 | tb | Olive oil |
| 2 | md | White onions; chopped |
| 1 | Whole head of garlic; cloves separated | |
| 1 | Clove crushed slightly; and peeled | |
| 2 | md | Red bell peppers |
| Salt; to taste | ||
| 2 | lb | Tomatoes; fresh or canned, peeled, seeded and chopped |
| Freshly ground pepper; to taste | ||
| 1 | ts | Fresh thyme leaves; or half as much dried thyme |
| 1 | Bay leaf | |
| 1 | c | Dry white or rose wine |
| 2 | c | Simmering water; as needed |
| 1/4 | c | Chopped fresh parsley |
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