Date Added: 13 Sep 2009
Listed in: Italian Recipes

Minestra Di Piselli Freschi E Carciofi Ingredients

4 sm Artichokes
Pepper,black, ground
1 Lemon,juice of
1 T Parsley,chopped
6 c Chicken stock **
1/2 c Peas,fresh or frozen
6 T Butter,unsalted
Cheese,Parmesan, grated
4 lb Garlic,cloves, finely
Cheese,Pecorino, grated ,Chopped (opt)
1/4 t Salt

Minestra Di Piselli Freschi E Carciofi Cooking 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.

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