Ragout of Peas and Artichokes

Name: Ragout of Peas and Artichokes
Cuisine: French
Ingredients: Two 10-ounce packages frozen artichoke hearts thawed, or 18 fresh artichokes, trimmed; 2 tablespoons pure olive oil; 1 dime-size piece lemon rind; Two 10-ounce packages frozen artichoke hearts thawed, or 18 fresh artichokes, trimmed; One 10-ounce package frozen baby peas (without butter sauce); Pepper from the mill; 1½ teaspoons chopped fresh Italian parsley leaves; One 10-ounce package frozen baby peas (without butter sauce); 2 tablespoons Pure Vegetable Broth or Secondary Stock or broth of your choice; 1½ tablespoons chopped fresh tarragon leaves; Salt; 2 tablespoons Pure Vegetable Broth or Secondary Stock or broth of your choice; 1½ teaspoons chopped fresh mint leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

For the proper taste, both the vegetables must be overcooked. You must trim the harder leaves from the artichokes. The amount of stock needed will depend on the size of the artichokes used. And unfortunately frozen baby peas are still the best unless you grow your own. Excellent for chicken cutlets and veal chops or scaloppine.

Ingredients

2 tablespoons pure olive oil
Two 10-ounce packages frozen artichoke hearts thawed, or

Method

Heat the olive oil; add the artichokes, lemon rind, tarragon, and stock and season with salt and pepper. Cover the pot tightly and cook 10 minutes over low heat. Defrost the peas under cold running water, drain well, and mix with the artichokes. Toss well, cover again, and continue cooking until the vegetables are very tender, 10 to 15 minutes. Remove the lemon rind and correct the final season