Minestra Di Piselli Freschi E Carciofi

Recipe Ingredients

4		Artichokes (small)
1		Lemon - juice of
6 cups	1422ml	Chicken stock **
6 tablespoons	90ml	Butter - unsalted
4 lbs	1816g / 64oz	Garlic - cloves, finely chopped
1/4 teaspoon	1.3ml	Salt
		Pepper - black, ground
1 tablespoon	15ml	Parsley - chopped
1/2 cup	118ml	Peas - fresh or frozen
		Cheese - parmesan, grated
		Cheese - pecorino, grated (opt)

Recipe Instructions

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.

Source:
New York's Master Chefs, Bon Appetit Magazine Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

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