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Minestra Di Piselli Freschi E Carciofi

Minestra Di Piselli Freschi E Carciofi comes together with Sm Artichokes, Lemon Juice Of, Chicken Stock, Butter Unsalted, and Garlic Finely. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4
• 1 pc
• 6 cup
• 6 tbsp
• 4 lb

Method (preview)

1. 1

   Chopped 1/4 ts Salt

2. 2

   Trim off all of the tough outer leaves from the artichokes.

3. 3

   Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem.

4. 4

   Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice.

5. 5

   Heat the chicken stock to a simmer in a medium saucepan.

6. 6

   In a skillet, heat the butter over medium-high heat.

7. 7

   Add the artichokes, garlic, and salt and pepper to the skillet.

8. 8

   Saute, tossing, for 5 minutes.

9. 9

   Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock.

10. 10

    Add parsley and simmer, covered, for 15 minutes.

11. 11

    Uncover, add peas and simmer for 5 minutes longer.

12. 12

    Serve hot with grated Parmesan or pecorino cheese.

13. 13

    Written by Richard Sax, Photographs by Nancy McFarland

14. 14

    The Knapp Press, Los Angeles, 1985

15. 15

    Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York