| 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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