Minestra Di Piselli Freschi E Carciofi- Artichokes

• 4 small artichokes
• 1 each lemon juice of
• 6 cups chicken broth
• 6 tablespoons butter, unsalted
• 4 pounds garlic cloves, finely chopped
• 1/4 teaspoon salt
• 1 x black pepper
• 1 tablespoon parsley leaves chopped
• 1/2 cup green peas
• 1 x cheese parmesan, grated
• 1 x cheese pecorino, grated

1. Trim off all of the tough outer leaves from the artichokes.
2. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem.
3. Quarter the artichokes.
4. (If using larger artichokes, scrape away the fuzzy choke.)
5. Toss with lemon juice.
6. Heat the chicken stock to a simmer in a medium saucepan.
7. In a skillet, heat the butter over medium-high heat.
8. Add the artichokes, garlic, and salt and pepper to the skillet.
9. Saute, tossing, for 5 minutes.
10. Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock.
11. Add parsley and simmer, covered, for 15 minutes.
12. Uncover, add peas and simmer for 5 minutes longer.
13. Serve hot with grated Parmesan or pecorino cheese.

artichokes, lemon juice of, chicken broth, butter, garlic, salt, black pepper, parsley, green peas, cheese parmesan, cheese

Taken from recipeland.com/recipe/v/minestra-di-piselli-freschi-e-c-38811 (may not work)