• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Minestra Di Piselli Freschi E Carciofi

  • Recipe Submitted by on

Category: Italian, Stews

 Ingredients List

  • 4 sm Artichokes,
  • 1 Lemon, juice of
  • 6 c Chicken stock **
  • 6 tb Butter, unsalted
  • 4 lb Garlic, cloves, finely
  • -- chopped
  • 1/4 ts Salt
  • Pepper, black, ground
  • 1 tb Parsley, chopped
  • 1/2 c Peas, fresh or frozen
  • Cheese, Parmesan, grated
  • Cheese, Pecorino, grated
  • -- (opt)


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.

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