Recipe: Artichokes braised with green onions and sugar snap peas

Total time: TK

Servings: 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

1/2teaspoon salt

1/2cup water

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: XX calories; XX grams protein; XX grams carbohydrates; XX grams fiber; XX grams fat; XX grams saturated fat; XX mg. cholesterol; XX mg. sodium.

Copyright © 2018, Los Angeles Times
EDITION: California | U.S. & World
58°