Artichoke, Leek, And Pea Ragout Over Toast

• 1 1/2 cups water
• 1/4 cup fresh lemon juice
• 16 baby artichokes (about 2 1/2 pounds)
• 1 teaspoon vegetable oil
• 2 cups thinly sliced leek (about 2 large)
• 1/2 cup dry white wine
• 1 cup canned vegetable broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons all-purpose flour
• 1 cup frozen green peas, thawed
• 1/4 cup low-fat sour cream
• 1 1/2 teaspoons Dijon mustard
• 4 (1 1/2-ounce) slices firm white sandwich bread (such as Pepperidge Farm), toasted

1. Combine the water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke lengthwise into quarters. Remove the fuzzy thistle from bottom with a knife. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek, and saute 4 minutes. Add artichokes, and saute 2 minutes. Stir in wine; cook until liquid evaporates. Add broth, parsley, tarragon, pepper, and salt; reduce heat, and simmer 2 minutes. Sprinkle with flour; stir in peas, and cook 2 minutes. Remove from heat. Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.

water, lemon juice, baby artichokes, vegetable oil, white wine, vegetable broth, parsley, tarragon, black pepper, salt, flour, frozen green peas, lowfat sour cream, mustard, white sandwich bread

Taken from www.myrecipes.com/recipe/artichoke-leek-pea-ragout-over-toast (may not work)