Minestra Di Piselli Freschi E Carciofi- Artichokes
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
artichokes
|
*
|
| 1 | each |
lemon
juice of |
|
| 6 | cups |
chicken broth
|
|
| 6 | tablespoons |
butter, unsalted
|
|
| 4 | pounds |
garlic
cloves, finely chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | cup |
green peas
|
|
| 1 | x |
cheese
parmesan, grated |
*
|
| 1 | x |
cheese
pecorino, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
artichokes
|
*
|
| 1 | each |
lemon
juice of |
|
| 1.4 | l |
chicken broth
|
|
| 9E+1 | ml |
butter, unsalted
|
|
| 1.8 | kg |
garlic
cloves, finely chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 118 | ml |
green peas
|
|
| 1 | x |
cheese
parmesan, grated |
*
|
| 1 | x |
cheese
pecorino, grated |
*
|
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.
