Minestra di piselli freschi e carciofi

6 servings

Ingredients

Quantity Ingredient
4 smalls Artichokes,
1 each Lemon, juice of
6 cups Chicken stock **
6 tablespoons Butter, unsalted
4 pounds Garlic, cloves, finely chopped
¼ teaspoon Salt
Pepper, black, ground
1 tablespoon Parsley, chopped
½ cup Peas, fresh or frozen
Cheese, Parmesan, grated
Cheese, Pecorino, grated (opt)

Directions

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 : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

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