Lady Peas with Artichoke Hearts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Buttery artichoke hearts are a great match for creamy lady peas. If you're tempted to use canned artichokes, don't - they'll ruin both the texture and flavor of this dish. Ingredients:
2 cups water |
6 tablespoons fresh lemon juice, divided |
12 medium artichokes |
4 cups fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
4 cups water |
2 cups fat-free, less-sodium chicken broth |
4 1/2 cups fresh lady peas |
2 teaspoons olive oil |
1 cup sliced shallots |
2 garlic cloves, minced |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons fresh lemon juice |
1 tablespoon finely chopped fresh parsley |
Directions:
1. To prepare artichokes, combine 2 cups water and 3 tablespoons lemon juice in a bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves of each artichoke, leaving tender heart and bottom. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke into quarters lengthwise. Place artichoke quarters in lemon water, and drain.
2. Combine 4 cups broth, 1/4 teaspoon salt, and 3 tablespoons lemon juice in a medium saucepan; bring to a boil. Add artichoke quarters; cook 20 minutes or until tender. Drain through a fine sieve over a bowl, reserving artichokes and 1/2 cup cooking liquid. Cover and set aside.
3. To prepare peas, combine 4 cups water, 2 cups broth, and peas in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, 30 minutes or until peas are tender. Drain.
4. Heat oil in a nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup reserved cooking liquid, artichokes, peas, 3/4 teaspoon salt, and pepper. Bring to a boil, and cook 1 minute. Stir in 3 tablespoons lemon juice and parsley.
|
|