Recipe - Minestra Di Piselli Freschi E Carciofi

4 small Artichokes,
1 Lemon, juice of
6 cup Chicken stock **
6 tablespoon Butter, unsalted
4 pound Garlic, cloves, finely
chopped
One fourth teaspoon Salt
Pepper, black, ground
1 tablespoon Parsley, chopped
One half cup Peas, fresh or frozen
Cheese, Parmesan, grated
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 mediumhigh 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
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip