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
• 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.
2. Add the onions and shallots.
3. Saute for 1 minute.
4. Add the garlic and peppers and saute for 2 minutes or until the peppers begin to soften.
5. Add the tomatoes and saute for 3 minutes.
6. Add the white wine, herbs, artichokes.
7. Bring the liquid up to a boil.
8. Reduce to a simmer and simmer for 40 minutes, or until the artichokes are tender.
9. Season with salt and pepper.
10. On a platter, spoon the ragout.
11. Place the grilled fish on the ragout.
12. Place small piles of the ragout around the platter.
13. Garnish with fresh rosemary sprigs and Essence.
14. In a small mixing bowl, combine all the ingredients.
15. Store in an air-tight container.
16. Yield: 1 cup
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

purple artichokes, julienne yellow onions, shallots, garlic, red peppers, tomatoes, herbs, white wine, salt, rosemary, thyme, oregano, basil, marjoram, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/provencal-artichoke-tomato-pepper-and-garlic-ragout-recipe.html (may not work)