BRAISED BABY ARTICHOKES AND PEAS
4 to 6 servings
Rinse, dry, and pull the tough outer leaves off:
- 24 baby artichokes, about 1 to 1½ inches in diameter
Peel the stems and trim the top quarter off each artichoke. Heat in a large, deep skillet or Dutch oven over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring, until browned around the edges, 7 to 10 minutes:
- 1 small onion, chopped
Transfer the onion to a small bowl. Add the artichokes to the pan and cook, stirring occasionally, until they are browned all over, about 10 minutes. Add:
- ¼ cup white wine, chicken stock or broth, or water
- 2 tablespoons butter
- 2 large garlic cloves, minced
Bring to a simmer, cover, reduce the heat, and cook gently, stirring occasionally, until the artichokes are nearly tender, 20 to 25 minutes. Add more liquid if needed. Return the onion to the pan and stir in:
- 2 cups fresh or frozen green peas
Cook for another 5 minutes and season with:
- Salt and black pepper to taste
- Shredded basil leaves, thyme leaves, or chopped tarragon or parsley
- 2 teaspoons lemon juice