Minestra di piselli freschi e carciofi
Stews Italian New York
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19030. Report a problem with this recipe.
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
1/4 ts Salt
Pepper, black, ground
1 tb Parsley, chopped
1/2 c Peas, fresh or frozen
Cheese, Parmesan, grated
Cheese, Pecorino, grated
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.
Didn't find the recipe you were looking for? Search for more here!