| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Stews, Italian, Masterchefs, New york, Cd | 6 | Servings |
INGREDIENTS
| 4 | sm | Artichokes, |
| 1 | Lemon, juice of | |
| 6 | c | Chicken stock ** |
| 6 | tb | Butter, unsalted |
| 4 | lb | Garlic, cloves, finely chopped |
| 1/4 | ts | Salt |
| Pepper, black, ground | ||
| 1 | tb | Parsley, chopped |
| 1/2 | c | Peas, fresh or frozen |
| Cheese, Parmesan, grated | ||
| Cheese, Pecorino, grated (opt) |
INSTRUCTIONS
Trim off all of the tough outer leaves from the artichokes. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem. Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice. Heat the chicken stock to a simmer in a medium saucepan. In a skillet, heat the butter over medium-high heat. Add the artichokes, garlic, and salt and pepper to the skillet. Saute, tossing, for 5 minutes. Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock. Add parsley and simmer, covered, for 15 minutes. Uncover, add peas and simmer for 5 minutes longer. Serve hot with grated Parmesan or pecorino cheese. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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