Title: Minestra di piselli freschi e carciofi
 Categories: Stews, Italian, Masterchefs, New york, Cd
      Yield: 6 Servings
 
      4 sm Artichokes,
      1 ea Lemon, juice of
      6 c  Chicken stock **
      6 tb Butter, unsalted
      4 lb Garlic, cloves, finely
           -- chopped
    1/4 ts Salt
           Pepper, black, ground
      1 tb Parsley, chopped
    1/2 c  Peas, fresh or frozen
           Cheese, Parmesan, grated
           Cheese, Pecorino, grated
           -- (opt)
 
       Trim off all of the tough outer leaves from the artichokes.  Cut
  off the tops of the artichokes, trim and peel the bottoms, leaving a
  little of the stem.  Quarter the artichokes.  (If using larger
  artichokes, scrape away the fuzzy choke.) Toss with lemon juice.
  
       Heat the chicken stock to a simmer in a medium saucepan.
  
       In a skillet, heat the butter over medium-high heat.  Add the
  artichokes, garlic, and salt and pepper to the skillet.  Saute,
  tossing, for 5 minutes.
  
       Using a slotted spoon, transfer the cooked artichokes and garlic
  to the simmering stock.  Add parsley and simmer, covered, for 15
  minutes. Uncover, add peas and simmer for 5 minutes longer.  Serve
  hot with grated Parmesan or pecorino cheese.