Roman Style Artichokes & Peas
|Baby artichokes||1 1⁄2 Pound (Each 3 Inches Long)|
|Olive oil||2 Tablespoon|
|Shelled frozen peas/1 cup frozen tiny peas||1 Pound (About 1 Pound Unshelled)|
|Chopped fresh mint||1⁄4 Cup (4 tbs), chopped|
Fill a large bowl with cold water.
Cut lemon in half and squeeze juice into water; then drop lemon halves into water.
Remove tough outer leaves from each artichoke until tender yellow inner leaves are exposed.
Trim base and about 1/2 inch from top of artichoke; cut artichoke in half.
As each artichoke is prepared, drop it into lemon water.
Trim root end and tough green tops from leek.
Split leek lengthwise, rinse thoroughly, and thinly shce crosswise.
Heat oil in a wide frying pan over medium heat.
Add leek and cook, stirring often, until softened (about 5 minutes).
Drain artichokes and add to pan.
Cook, stirring, until hot (about 3 minutes).
Add peas and 1 tablespoon of the mint; stir well.
Pour in 1/3 cup water and bring to a boil; then reduce heat to low, cover, and cook until artichokes are tender when pierced (about 30 minutes), adding a few tablespoons more water if vegetables begin to stick.
Remove vegetables from heat and stir in remaining 3 tablespoons mint.
Season to taste with salt.