Artichokes Braised With Green Onions And Sugar Snap Peas Recipe - Cooking Index
Artichokes Braised With Green Onions And Sugar Snap Peas Recipe - Cooking Index
| 1 3/4 lbs | Medium artichokes | |
| = (or 2 1/4 lbs baby artichokes) | ||
| 12 | Green onions, white part only - in one piece, | |
| Roots removed | ||
| 2 tablespoons | Butter | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Water | |
| 1/4 lb | Sugar snap peas - stringed | |
| 1 tablespoon | Lemon juice | |
| 1 tablespoon | Minced parsley | |
| 1 teaspoon | Tarragon leaves |
Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.
Cook the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.
When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes.
Stir in the lemon juice, parsley and tarragon and heat through. Serve warm.
This recipe yields 4 to 6 side dish or 2 to 4 main dish servings.
Source:
The Los Angeles Times, 03-24-2004
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