Baby Artichokes, Fennel, Leeks, Garlic, and Peas with Watercress Sauce

Petite Fricassée d’Artichauts, Fenouil, Poireaux, Ail, et Petits Pois au Cresson

Preparation info

  • Makes

    6

    First-Course or Side-Dish Servings or Garnitures
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Most vegetable stews end up lightly coated with the natural moisture the vegetables release as they cook, this moisture often given body with a little cream or butter. Leafy vegetables such as spinach, sorrel, or watercress can be added to stews as whole leaves, or they can be chopped or shredded into chiffonade. Another method is to blanch and purée green vegetables, leafy or otherwise, combine them with a little cream and the cooking liquid from the vegetable, and stir them into the stew