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Associate.com - Share Your Recipe!

Recipe Name: Artichokes And Peas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Artichokes
1 Lemon, juice only
2 Tablespoon(s) Virgin olive oil
Basil leaves
sliced in strips
1 Onion, white or yellow
sliced 1/4-in thick
Salt, Salt =OR=-
1 Cup(s) Frozen peas
Finely chopped parsley
Freshly milled pepper
1 Tablespoon(s) Sweet butter
=OR=-Extra-Virgin Olive
Oil
Lemon juice, to taste
=OR=- Champagne Vinegar
Directions:
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.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: <1mg
Sodium: 37.1mg
Potassium: 92.9mg
Carbohydrates: 8.3g
Fiber: 1.8g
Sugar: 2.4g
Protein: 2g


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