Serves: Yields 4 side dishes, or enough sauce for 1 lb. of pasta (feeds 4)
A Sicilian spring braise of baby artichokes and fresh peas in a light broth, versatile enough to spoon over pasta or serve as a side.
Ingredients
1½ lbs. fresh peas in pod
3 lbs. baby artichokes
¼ cup extra virgin olive oil
1 medium white onion, chopped
1 scallion, chopped
2 cups chicken stock
2 tbs. chopped Italian parsley
sea salt & fresh ground pepper to taste
Directions
Shell the peas (about 1 cup). Trim the artichokes down to their tender leaves, quarter, and hold in acidulated water.
Heat olive oil in a large skillet, sauté the onion and scallion 2 minutes, add the artichokes and cook, stirring, about 6-8 minutes until they start to color, then add the peas and cook 2 minutes more.
Add the chicken stock, bring to a boil, then reduce to medium and cook 10-12 minutes more until fully tender. Adjust seasoning, sprinkle with parsley and serve.
