Artichokes Braised With Green Onions And Sugar Snap Peas

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Medium artichokes = (or 2 1/4 lbs baby artichokes)
12		Green onions, white part only - in one piece, Roots removed
2 tablespoons	30ml	Butter
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Water
1/4 lb	113g / 4oz	Sugar snap peas - stringed
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Minced parsley
1 teaspoon	5ml	Tarragon leaves

Recipe Instructions

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.

Cook the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.

When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes.  Stir in the lemon juice, parsley and tarragon and heat through. Serve warm.

Source:
"The Los Angeles Times, 03-24-2004"

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