astray recipes: Minestra di piselli freschi e carciofi

Categories: Soup/stew; Italian; Masterchefs; New york
Yield: 6 servings

Measure	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)

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

minestra di piselli freschi e carciofi