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Provencal Artichoke, Tomato, Pepper, And Garlic Ragout


  • 18 small purple artichokes, cleaned and cut in half, have soaking in lemon water to prevent discoloring
  • 1 cup small julienned yellow onions
  • 2 tablespoons minced shallots
  • 3 garlic cloves, minced
  • 1 tablespoon minced garlic
  • 2 medium red peppers, julienned
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 tablespoon Herbs de Provence
  • 2 cups white wine
  • Salt and pepper
  • Fresh rosemary sprigs
  • Essence


  • 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.