Artichokes Braised With Fennel, Leeks And Peas

Recipe Ingredients

4		Artichokes (large)
		Water - as needed
		Juice of 1 lemon
2 tablespoons	30ml	Butter or olive oil
1/4 cup	36g / 1.3oz	Diced shallots
2		Leeks, white and 1" pale green - sliced 1/4"
1/2 cup	118ml	White wine
2		Fennel bulbs - cut into 1" wedges,
		Joined at root end
2 1/2 cups	592ml	Vegetable or chicken broth or water - (to 3 cups)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Boiling potatoes - quartered, or (small)
		Lengthwise halved fingerlings
1/2 cup	118ml	Creme fraiche - (to 3/4 cup)
1 teaspoon	5ml	Dijon mustard
1 cup	160g / 5.6oz	Peas or shelled fava beans
3 tablespoons	45ml	Chopped fennel greens and/or parsley

Recipe Instructions

Snap off snap off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender. Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts. Cut the trimmed artichoke into sixths. Remove the fuzzy chokes of mature artichokes with a 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 creme fraiche 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.

Hints

Variations: As the season progresses, take advantage of small market carrots, the last asparagus, the first zucchini or tender new turnips. For the fall artichoke crop, include diced celery root with the artichokes. Cool-weather sorrel, finely chopped (about 1/2 cup per recipe) simmered with the cream and then pureed, adds a bright, lemony bit to the dish.

Source:
"The Los Angeles Times, 04-05-2000"

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