Advertisement
Recipe: Artichokes Braised With Fennel Leeks And Peas
Similar Categories: Artichokes, Braised, Fennel, Leeks, Peas
Artichokes Braised with Fennel, Leeks & Peas
Yield: 1 Servings
4 lg Artichokes
Water
1 Lemon ; Juice of
2 tb Butter or olive oil
1/4 c Diced shallots
2 Leeks;*
1/2 c White wine
2 Fennel bulbs; cut into
-1-inch wedges, joined at
-root end
2 1/2 c Vegetable broth; chicken
-broth or water, (up to 3)
Salt
Freshly ground pepper
6 sm Boiling potatoes**
Scrubbed and halved
-lengthwise
1/2 c Creme fraiche; (up to 3/4)
1 ts Dijon mustard
1 c Peas or shelled fava beans
3 tb Chopped fennel greens and/or
-parsley
* white parts plus an inch of pale green parts, sliced into 1/4-inch rounds
** scrubbed and cut into quarters, or fingerings Active Work Time: 35
minutes Total Preparation Time: 1 hour 15 minutes A bit more of an effort
than the artichoke sauté, this would be a dish for a spring supper, and it
can easily be a vegetarian main dish. I often serve it with steamed
spinach, and if fresh fava beans are available, I'll include some of them
too. Serve toasted country bread rubbed lightly with garlic in each bowl. I
like to use new red potatoes for this recipe. Trim artichokes according to
preparation instructions and cut them into sixths. Remove chokes with
paring knife. Set artichokes in bowl with enough water to cover and lemon
juice.
Melt butter in wide soup pot over medium-high heat. Add shallots and leeks
and cook, stirring frequently, without browning, 3 to 4 minutes. Add wine,
raise heat and simmer 2 minutes.
Drain artichokes and add them to pot along with fennel and broth. Season
with 1 teaspoon salt and pepper to taste, then press a piece of crumbled
parchment or wax paper directly over vegetables. Bring to boil, then
simmer, covered, until artichokes are tender, about 35 minutes.
Meanwhile steam potatoes until tender, 12 to 15 minutes.
When artichokes and fennel are tender, remove them with slotted spoon to
dish. Whisk cre`me frai^che and mustard into broth and boil briskly to make
a thin sauce, 5 to 10 minutes. Add peas, cook over medium heat until
tender, 3 to 4 minutes, then return vegetables and potatoes to pot. Add
fennel greens and serve.
4 to 6 servings. Each of 6 servings: 272 calories; 569 mg sodium; 37 mg
cholesterol; 12 grams fat; 33 grams carbohydrates; 10 grams protein; 2.64
grams fiber.
Yield: 1 Servings
4 lg Artichokes
Water
1 Lemon ; Juice of
2 tb Butter or olive oil
1/4 c Diced shallots
2 Leeks;*
1/2 c White wine
2 Fennel bulbs; cut into
-1-inch wedges, joined at
-root end
2 1/2 c Vegetable broth; chicken
-broth or water, (up to 3)
Salt
Freshly ground pepper
6 sm Boiling potatoes**
Scrubbed and halved
-lengthwise
1/2 c Creme fraiche; (up to 3/4)
1 ts Dijon mustard
1 c Peas or shelled fava beans
3 tb Chopped fennel greens and/or
-parsley
* white parts plus an inch of pale green parts, sliced into 1/4-inch rounds
** scrubbed and cut into quarters, or fingerings Active Work Time: 35
minutes Total Preparation Time: 1 hour 15 minutes A bit more of an effort
than the artichoke sauté, this would be a dish for a spring supper, and it
can easily be a vegetarian main dish. I often serve it with steamed
spinach, and if fresh fava beans are available, I'll include some of them
too. Serve toasted country bread rubbed lightly with garlic in each bowl. I
like to use new red potatoes for this recipe. Trim artichokes according to
preparation instructions and cut them into sixths. Remove chokes with
paring knife. Set artichokes in bowl with enough water to cover and lemon
juice.
Melt butter in wide soup pot over medium-high heat. Add shallots and leeks
and cook, stirring frequently, without browning, 3 to 4 minutes. Add wine,
raise heat and simmer 2 minutes.
Drain artichokes and add them to pot along with fennel and broth. Season
with 1 teaspoon salt and pepper to taste, then press a piece of crumbled
parchment or wax paper directly over vegetables. Bring to boil, then
simmer, covered, until artichokes are tender, about 35 minutes.
Meanwhile steam potatoes until tender, 12 to 15 minutes.
When artichokes and fennel are tender, remove them with slotted spoon to
dish. Whisk cre`me frai^che and mustard into broth and boil briskly to make
a thin sauce, 5 to 10 minutes. Add peas, cook over medium heat until
tender, 3 to 4 minutes, then return vegetables and potatoes to pot. Add
fennel greens and serve.
4 to 6 servings. Each of 6 servings: 272 calories; 569 mg sodium; 37 mg
cholesterol; 12 grams fat; 33 grams carbohydrates; 10 grams protein; 2.64
grams fiber.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichokes, Braised, Fennel, Leeks, Peas
| Artichokes Braised In White Wine With Garlic And Parsley | Artichokes Casserole |
