Artichokes and peas
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Artichokes and peas
  Vegetables    Peas    Vegetarian    Side dish  
Last updated 6/12/2012 1:05:08 AM. Recipe ID 29945. Report a problem with this recipe.
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      Title: Artichokes and peas
 Categories: Vegetarian, Vegetables, Side dish
      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 or 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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Recipe ID 29945 (Apr 03, 2005)

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