Artichoke Hearts And Peas In Radicchio Cups
|Water||1 Cup (16 tbs)|
|Frozen artichoke hearts||18 Ounce (2 Packets, 9 Ounce Each)|
|Ground red pepper||1⁄8 Teaspoon|
|Head of radicchio/1 medium-sized head boston lettuce||1 Large|
1. Shell peas. In 3-quart saucepan over medium heat, in 1 inch boiling water, heat peas to boiling. Reduce heat to medium-low and cook 3 to 5 minutes, until peas are tender; drain.
2. Meanwhile, prepare frozen artichoke hearts as label directs, but prepare both packages together; drain.
3. To peas in saucepan, add artichoke hearts, butter or margarine, and ground red pepper; cook over medium heat, stirring occasionally to coat vegetables with butter mixture, until butter melts and vegetables are heated through. Sprinkle vegetables lightly with salt to taste.