| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegetables, Side dish |
4 |
Servings |
INGREDIENTS
| 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; -=OR=- |
| 1 |
c |
Frozen peas |
|
|
Finely chopped parsley |
|
|
Freshly milled pepper |
| 1 |
tb |
Sweet butter =OR=-Extra-Virgin Olive Oil |
|
|
Lemon juice; to taste =OR=- Champagne Vinegar |
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.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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