Minestra Di Piselli Freschi E Carciofi

Servings: 6
Ingredients:

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

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

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