Artichoke, Leek, and Pea Ragout Over Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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April is one of the best months for artichokes, so try to use fresh ones in this delicate spring braise. Ingredients:
1 1/2 cups water |
1/4 cup fresh lemon juice |
16 baby artichokes (about 2 1/2 pounds) |
1 teaspoon vegetable oil |
2 cups thinly sliced leek (about 2 large) |
1/2 cup dry white wine |
1 cup canned vegetable broth |
2 tablespoons chopped fresh parsley |
1 teaspoon chopped fresh tarragon |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
2 teaspoons all-purpose flour |
1 cup frozen green peas, thawed |
1/4 cup low-fat sour cream |
1 1/2 teaspoons dijon mustard |
4 (1 1/2-ounce) slices firm white sandwich bread (such as pepperidge farm), toasted |
Directions:
1. Combine the water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke lengthwise into quarters. Remove the fuzzy thistle from bottom with a knife. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek, and sauté 4 minutes. Add artichokes, and sauté 2 minutes. Stir in wine; cook until liquid evaporates. Add broth, parsley, tarragon, pepper, and salt; reduce heat, and simmer 2 minutes. Sprinkle with flour; stir in peas, and cook 2 minutes. Remove from heat. Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.
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