Spring Artichoke & Pea Sauce

By kris_march

Ingredients

• 1 lemon
• 2 dozen baby artichokes, 1 1/2 to 2 ounces each
• 1/3 cup extra virgin olive oil
• 2 large shallots, halved and thinly sliced
• 1/2 cup white wine
• 1/4 cup water + more if needed
• Salt and freshly ground black pepper
• 1 cup shelled peas, fresh or frozen

Details

Servings 6

Preparation

Step 1

Fill a large bowl with cold water and add the strained juice of the lemon. To trim the artichokes, peel back the outer leaves until they break off at the base. Keep removing leaves until you reach the pale yellow-green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut each heart into 6 or 8 wedges, then immediately place in the acidulated water to prevent browning.

Heat the olive oil in a large skillet over moderate heat. Add the shallots and saute briefly to soften them. Drain the artichokes and add them to the skillet along with the wine and water. Season with salt and pepper. Cover and simmer until the artichokes are tender, about 30 minutes, adding more water as needed to keep the artichokes moist.

Add the peas and a little additional water (You'll need more water for fresh peas, less for frozen peas.) Cover and simmer gently until the peas are tender. There should be a few tablespoons of flavorful juices in the skillet. Taste and adjust the seasoning.