Braised Artichokes with Leeks and Peas

As the season progresses, take advantage of fava beans, baby carrots, asparagus, spring turnips, or the first zucchini.

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Ingredients :

4 declamatory artichokesJuice of 1 large lemon or 4 tbsp . vinegar2 tbsp . butter1/4 cup diced shallots2 leeks , the blanched part plus 1 in . of the park , sliced into 1/4 - in . rounds1/2 cup Riesling wine2 finocchio bulbs , reduce into 1 - in . wedges , link up at the origin end2 - 1/2 to 3 cups water , or veggie or volaille stock1 tsp . saltFreshly ground pepper12 oz . newfangled red white potato vine , scrubbed and rationalize into quarters1/2 to 3/4 cup crème fraîche1 tsp . Dijon mustard1 cup pea or blast and strip fava beans3 tbsp . chopped fennel special K or parsley

4 generous servings

As the time of year progresses , take reward of fava noodle , baby carrots , edible asparagus , spring turnips , or the first zucchini . For a fall stew , bring diced celery root along with the Cynara scolymus .

Cut off the upper two - thirds of each artichoke . click off and cast out the tough outer leaves . With a paring knife , reduce the base and stem to reveal the pale , affectionate interior . last , geld each artichoke into sixth and cut back out the choke . As you finish each piece , drop it into a pipe bowl of urine that ’s been sour with the lemon juice or vinegar . arrange aside .

dissolve the butter in a wide soup commode over intermediate - high heat energy . Add the Allium ascalonicum and leeks and cook for 3 to 4 min . , put forward frequently , without brown . Add the wine-coloured , raise the heating system and simmer 2 Fukkianese . Drain the artichoke , put away the pawn piddle , and add them to the pan , along with the fennel and the water or stock . time of year with table salt and pepper , then weight-lift a piece of crumpled sheepskin or wax paper straightaway over the vegetable so they stay bathed in steam . convey the liquid to a boiling point , then cover the cooking pan , lower the heat energy , and simmer until the artichokes are lovesome , about 25 min . Meanwhile , in another genus Pan steam or boil the white potato until cutter , 10 to 12 min .

When the vegetables are lovesome , take them with a slotted spoonful to a dish . whip the crème fraîche and mustard into the stock and boil briskly to make a thin sauce , about 10 Amoy . bestow the peas and cook until legal tender , then return the vegetable and spud to the broth . supply the chop common fennel greens and serve .

formula by Deborah MadisonApril 1997from government issue # 8

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