Minestra di piselli freschi e carciofi
6 servings
Ingredients
| Quantity | 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) | ||
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.
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