Ingredients
- 2 each Artichokes Large
- 1 each Lemon juice only
- 2 tbsp virgin olive oil
- 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
- 1 each onion white or yellow, sliced 1/4-in thick
- salt
- 1 Lbs Fresh pod peas Or 1 cup froozen peas
- parsley Finely chopped
- freshly ground pepper
- 1 tbsp Sweet butter Or Extra Virgin Olive Oil
- lemon juice Or Champagne Vinegar to taste
Servings: people
Instructions
- Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
- Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
- Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
- Add the peas and continue cooking until they are done.
- Let any liquids reduce until they are syrupy.
- Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
- To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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