Braised Artichokes With Leeks And Peas

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* Exported from MasterCook *

 

Braised Artichokes With Leeks And Peas

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 246

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vce:Stews & Stir-Fries Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large artichokes

2 1/2 cups Basic Vegetable Stock -- up to 3

(see separate recipe)

OR water

2 leeks

including an inch of the greens

sliced into 1/4-inch rounds

2 fennel bulbs

cut into 1-inch wedges

joined at the root end

2 tablespoons butter

1/4 cup diced shallot

1/2 cup white wine

Salt and freshly milled pepper

12 ounces new red potatoes -- scrubbed

and cut into quarters

1/2 cup crème fraîche -- up to 3/4

1 teaspoon Dijon mustard

1 cup shelled peas or fava beans

3 tablespoons chopped fennel greens or parsley

 

SERVES 4 TO 6

 

I often serve this braise with Sauteed Spinach and long thin Garlic-Rubbed

Croutons (see separate recipes) to sop up the juices. Covered with puff

pastry, this makes a lovely spring dish for a special occasion.

 

Trim the artichokes, cut into sixths, and set them aside in a bowl of

acidulated water until ready to cook. If you're making a stock, be sure to

include the trimmings from the leeks and fennel.

 

Melt the butter in a wide soup pot over medium-high heat. Add the shallot

and leeks and cook, stirring frequently, without browning for 3 to 4

minutes. Add the wine, raise the heat, and simmer for 2 minutes.

 

Drain the artichokes and add them to the pan with the fennel and

stock. Season with 1 teaspoon salt, then press a piece of crumbled

parchment or wax paper directly over the vegetables. Bring the liquid to a

boil, then simmer, covered, until the artichokes are tender, about 25

minutes. Meanwhile, steam the potatoes until tender, 10 to 12 minutes.

 

When the artichokes and fennel are tender, remove them with a slotted spoon

to a dish. Whisk enough crème fraîche and the mustard into the broth and

boil briskly to make a thin sauce, 5 to 10 minutes. Add the peas and cook

until tender, then return the vegetables and potatoes to the broth. Add

the chopped fennel greens, season with pepper, and serve.

 

 

 

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