*  Exported from  MasterCook  *
 
                             ARTICHOKES & PEAS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Artichokes
    1                    Lemon (juice only)
    2       tb           Virgin olive oil
            lg           Basil leaves
                         - sliced in strips
    1       lg           Onion, white or yellow
                         - sliced 1/4-in thick
                         Salt
    1       lb           Fresh pod peas -- -ÿÿ
    1       c            Frozen peas
                         Finely chopped parsley
                         Freshly milled pepper
    1       tb           Sweet butter
                         -ÿþxtra-Virgin Olive Oil
                         Lemon juice -- to taste
                         -ÿÿChampagne Vinegar
 
   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
  
 
 
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