Provencal Artichoke, Tomato, Pepper, and Garlic Ragout
| Yield: | 1 Servings |
| Categories: |
| 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 |
Advertisement