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Recipe: Artichokes And Peas
Similar Categories: Artichokes, Peas
Artichokes & Peas
Yield: 4 Servings
2 lg Artichokes
1 Lemon; (juice only)
2 tb Virgin olive oil
lg Basil leaves;
- sliced in strips
1 lg Onion, white/yellow sliced
1/4-in thick Salt
1 lb Fresh pod peas; -=OR=-
1 c Frozen peas
Finely chopped parsley
Freshly milled pepper
1 tb Sweet butter -=OR=-Extra
-Virgin Olive Oil
Lemon juice; to taste -=OR=-
Champagne Vinegar
SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the
remaining leaves, snapping them off at the base. Trim off the dark green
stubs, going around the artichoke with a paring knife. Cut them in
quarters, remove the fuzzy choke and slice each quarter into pieces
1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and
put them in a bowl with the lemon juice and water to cover. Gently warm
the olive oil with half the basil. When it is fairly hot, but not
sizzling, add the onions and the sliced artichokes. Salt lightly and give
them a stir to coat them with the oil, then add 3/4 cup water and cook
over a medium-low flame. As the water cooks off, add more, in 1/2-cup
increments until the artichokes are cooked, about 25 minutes. Add the peas
and continue cooking until they are done. Let any liquids reduce until
they are syrupy. Taste and season with salt. Add the rest of the basil,
the parsley and the butter or olive oil. To brighten the flavors, stir in
a little lemon juice or champagne vinegar to taste.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Yield: 4 Servings
2 lg Artichokes
1 Lemon; (juice only)
2 tb Virgin olive oil
lg Basil leaves;
- sliced in strips
1 lg Onion, white/yellow sliced
1/4-in thick Salt
1 lb Fresh pod peas; -=OR=-
1 c Frozen peas
Finely chopped parsley
Freshly milled pepper
1 tb Sweet butter -=OR=-Extra
-Virgin Olive Oil
Lemon juice; to taste -=OR=-
Champagne Vinegar
SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the
remaining leaves, snapping them off at the base. Trim off the dark green
stubs, going around the artichoke with a paring knife. Cut them in
quarters, remove the fuzzy choke and slice each quarter into pieces
1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and
put them in a bowl with the lemon juice and water to cover. Gently warm
the olive oil with half the basil. When it is fairly hot, but not
sizzling, add the onions and the sliced artichokes. Salt lightly and give
them a stir to coat them with the oil, then add 3/4 cup water and cook
over a medium-low flame. As the water cooks off, add more, in 1/2-cup
increments until the artichokes are cooked, about 25 minutes. Add the peas
and continue cooking until they are done. Let any liquids reduce until
they are syrupy. Taste and season with salt. Add the rest of the basil,
the parsley and the butter or olive oil. To brighten the flavors, stir in
a little lemon juice or champagne vinegar to taste.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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