Name: Artichokes and Peas with Sage
Yield: Makes 2 to 4 servings
Ingredients: ¾ cup water; 1 pound fresh pod peas, shelled, or 1 cup frozen; freshly ground pepper; finely chopped parsley; 1 tablespoon unsalted butter or extra-virgin olive oil (optional); juice of 1 lemon; 2 tablespoons virgin olive oil; 6 to 8 sage leaves or ½ teaspoon dried; 1 large white or yellow onion, sliced ¼ inch thick; salt; lemon juice or Champagne vinegar; 2 large artichokes

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Sage is perhaps unexpected here, but it goes well with both the peas and the artichokes and lends a kind of sobering note to the dish, something like a spring day that has threatened to revert to winter. Fresh basil leaves in place of the sage would completely transform this dish, giving it a summery taste and feel.

About a half hour of slow, gentle cooking is needed for this dish. Water is added in small amounts at several points; it reduces and combines with the sugars from the on