Artichoke & Peas Stewed with Wine & Herbs

1 tablespoon butter

2 tablespoons extra virgin olive oil

2 leeks, light green and white parts, sliced thin

2 garlic cloves, sliced thin

2 tablespoons white wine

2 cups artichoke hearts (long-stemmed, if available), cut in quarters

½ cup chicken broth

1 cup fresh green peas (if not available, snap peas sliced in half)

½ cup chopped herbs, we used a combination of mint leaves, dill, tarragon and Italian parsley

zest from 1 lemon

kosher salt and freshly ground black pepper, to taste

1-1½ cups grated Parmesan cheese

For serving:

fresh ricotta cheese

toasted or grilled sourdough bread

Heat the butter and oil in a sauté pan. When the butter has melted and is beginning to foam, and the leeks and garlic, cook until soft. Add wine, reduce all the wine. Add artichokes and the broth. Allow the broth to reduce by half. Add peas, herbs, and lemon zest. Season to taste with salt and pepper. Remove from heat. Stir in the parmesan cheese.

This dish can be eaten on toast, with pasta or on its own. We served it with toasted sourdough and a dollop of fresh ricotta on the show.

Artichoke & Peas Stewed with Wine & Herbs

About The Author

Michelle Bernstein