Artichokes and peas
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If there’s a vegetable associated with Lazio, it’s probably the artichoke – and this recipe is a great and simple way to appreciate this wonderfully healthy vegetable.
Ingredients for Artichokes and Peas
400grms peas (you can use frozen if you like, thawed under warm water)
8 Artichokes
1 Onion
4 spoons of extravirgin olive oil
meat broth
salt
pepper
How to prepare Lazio Artichokes and Peas
Peal off the outer harder leaves of the artichokes and the stalks – trim off the top of the artichoke (also known, in Italian as the barba or beard), and cut the remaining pieces up in quarters. Soak them in cold water with lemon juice. At the same time peal and chop the onion, gently frying it in a casserole dish. Once cooked add the artichokes, mixing well, and cook for five minutes.
Add the peas, and some salt, cover and cook gently for about a half an hour, regularly adding meat broth to keep the mixture moist.
Serve warm either as an antipasto, side dish, or snack with pepper.
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Tags: artichokes, italian vegetarian recipes, lazio recipes, peas
