Essentials of Classic Italian Cooking - Marcella Hazan [214]
4. If using fresh peas: Shell them, and prepare some of the pods for cooking by stripping away their inner membrane. It’s not necessary to use all or even most of the pods, but do as many as you have patience for. (The pods make a notable contribution to the sweetness of the peas and of the whole dish, but using them is an optional procedure that you can omit, if you prefer.)
5. When the artichokes have cooked for about 10 minutes, add the shelled peas and the optional pods, the chopped parsley, salt, pepper, and, if the liquid in the pot has become insufficient, ¼ cup water. Turn the peas over thoroughly to coat them well. Cover tightly again, and continue cooking until the artichokes feel very tender at their thickest point when prodded with a fork. Taste and correct for salt. Also taste the peas to make sure they are fully cooked. While the artichokes and peas are cooking, add 2 or 3 tablespoons of water if you find that there is not enough liquid.
If using frozen peas: Add the thawed peas as the last step, when the artichokes are already tender or nearly so, turning them thoroughly, and letting them cook with the artichokes for 5 minutes.
6. When both vegetables are fully cooked, should you find that the juices in the pot are watery, uncover, raise the heat to high, and quickly boil them away.
Ahead-of-time note The dish can be prepared any time in advance on the same day it will be served. Do not refrigerate or its flavor will be altered. Reheat gently in a covered pot, with 1 tablespoon water, if necessary.
Braised Artichokes and Leeks
For 6 servings
3 large globe artichokes OR 5 or 6 medium size
½ lemon
4 large leeks, about 1¾ inch thick, OR 6 smaller ones
¼ cup extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1. Cut the trimmed artichokes into 1-inch wedges and pare and split the stems. As you work, rub the cut artichokes with the lemon to keep them from turning black.
2. Trim away the roots of the leeks, any of their leaves that are blemished, and about 1 inch off their green tops. Slice the leeks in half lengthwise, then cut them into pieces about 2 or 3 inches long.
3. Choose a heavy-bottomed or enameled cast-iron pot just large enough to accommodate all the ingredients, put in the leeks, the olive oil, and sufficient water to come 1 inch up the sides of the pan. Turn on the heat to medium, cover tightly, and cook at a steady simmer until the leeks are tender.
4. Add the artichoke wedges, salt, pepper, and, if necessary, 2 or 3 tablespoons water. Cover again and cook until the artichokes feel very tender at their thickest point when prodded with a fork, about 30 minutes or more, very much depending on the artichokes. While the artichokes are cooking, add 2 or 3 tablespoons of water if you find that there is not enough liquid. When they are done, taste and correct for salt. If you should find, once the artichokes are cooked, that the juices in the pot are watery, uncover, raise the heat to high, and quickly boil them away.
Ahead-of-time note The note at the end of Braised Artichokes and Peas is applicable here.
Braised Artichokes and Potatoes
For 4 to 6 servings
2 large globe artichokes
½ lemon
1 pound potatoes
⅓ cup onion chopped coarse
¼ cup extra virgin olive oil
¼ teaspoon garlic chopped very fine
Salt
Black pepper, ground fresh from the mill
1 tablespoon chopped parsley
1. Cut the trimmed artichokes into 1-inch wedges and pare and split the stems. As you work, rub the cut artichokes with the lemon to keep them from turning black.
2. Peel the potatoes, wash them in cold water, and cut them into small wedges about ¾ inch thick at their broadest point.
3. Choose a heavy-bottomed or enameled cast-iron pot just large enough to accommodate all the ingredients, put in the chopped onion and olive oil, and turn on the heat to medium high. Cook and stir the onion until it becomes translucent, but not colored, then add the garlic. Cook the garlic until it becomes colored a light gold, then put in the potatoes, the artichoke wedges