From Brittany to Sicily, springΓÇÖs chokeless artichokes and young peas are combined to make an incomparable dish. This makes a fine first course. For a vegetarian main dish, serve generously topped with grated mild cheese. To eat baby artichokes, hold each by the stem and bite down at your fingertips.
Have ready a bowl of cool water with a splash of lemon juice. Rinse and thoroughly dry:
24 walnut-sized artichokes, stems trimmed but not removed
Pull off all tough outer leaves and trim the stems flush with the bottoms, dropping the artichokes into the water to keep them from darkening. In a medium, deep skillet, heat:
2 tablespoons olive oil
Add:
1 small onion, chopped
Stir over medium heat until the onion browns. Add the artichokes and sauté over moderately high heat, shaking the pan, until they are browned all over, about 10 minutes. Stir in:
Bring to a simmer, cover, and cook over low heat until the artichokes and peas are tender, 10 to 15 minutes. Occasionally shake the skillet, holding the lid. Check to see if more stock is needed toward the end. Taste for salt and pepper, then stir in:
