Provencal Artichoke, Tomato, Pepper, and Garlic Ragout

  • 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
  • Herbs de Provence:
  • 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
  • Essence (Emeril's Creole Seasoning):
  • 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
  • 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.

Herbs de Provence:
  • In a small mixing bowl, combine all the ingredients. Store in an air-tight container.

  • Yield: 1 cup

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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