Minestra Di Piselli Freschi E Carciofi

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

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

Preparation:

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 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New Yor