Recipe for Minestra Di Piselli Freschi E Carciofi


4 small artichokes,
1 each lemon, juice of
6 cup chicken stock **
6 tablespoon butter, unsalted
4 lb garlic, cloves, finely - chopped
1/4 teaspoon salt
1 pepper, black, ground
1 tablespoon parsley, chopped
1/2 cup peas, fresh or frozen
1 cheese, parmesan, grated
1 cheese, pecorino, grated - (opt)


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.

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