See below ingredients and instructions of the recipe
4 sm Artichokes, Pepper, black, ground
1 ea Lemon, juice of 1 tb Parsley, chopped
6 c Chicken stock ** 1/2 c Peas, fresh or frozen
6 tb Butter, unsalted Cheese, Parmesan, grated
4 lb Garlic, cloves, finely Cheese, Pecorino, grated
-- chopped -- (opt)
1/4 ts Salt
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 medium-high 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