Artichokes and peas are wonderfully complementary vegetables, and the vermouth in this Italian dish adds a perfect dry and slightly spicy finish to their flavours. I cooked this Carciofi con Piselli the other night and they didn't last long at all!
I've adapted this recipe from one in Madhur Jaffrey's World Vegetarian, but instead of using the hearts from large globe artichokes as she suggests, I've used baby artichokes for the added texture and variety of the edible chokes, or petals, of the smaller plant. Baby artichokes are actually not immature artichokes, but fully grown artichokes that remain small because they grow closer to the ground and under the shade of the plant's large leaves. They still require plenty of trimming, but because they have developed no fuzz or fibrous leaves in the center of the chokes, much of the soft and barely developed petals can be eaten along with the hearts. I've included instructions on the trimming, but if you prefer a visual demonstration, see these Ocean Mist instructions.
Do use fresh garden peas if available, but frozen peas can be substituted.
|Baby Artichokes and Peas|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on May 6, 2007
Baby artichokes and fresh garden peas simmered in a dry seasoned broth
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