4 to 6 as a side dish; 2 to 4 as a main dish
1 3/4pounds medium or 2 1/4 pounds baby artichokes
12 green onions in one piece, white part only, roots removed
2 tablespoons butter
1/4pound sugar snap peas, stringed
1 tablespoon lemon juice
1 tablespoon minced parsley
1 teaspoon tarragon leaves
1. Trim the artichokes.
If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.
2. Cook the artichokes,
green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.
3. When the artichokes
are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes.
4. Stir in the lemon juice,
parsley and tarragon and heat through. Serve warm.
Each of 6 servings: