Minestra Di Piselli Freschi E Carciofi- Artichokes

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.