Side Pannel
Minestra Di Piselli Freschi E Carciofi
Minestra Di Piselli Freschi E Carciofi
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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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