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Artichokes with Peas & Prosciutto

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Serves four to six as a side dish.

Because fresh, tender peas don’t arrive in my local markets until the spring artichoke harvest is winding down, I usually make this dish with frozen peas. If you use fresh peas, they’ll need more cooking time and more water than called for below. Add fresh peas to the skillet about 10 minutes after you start the artichokes, along with just enough water to keep them steaming steadily.

  • 3 Tbs. extra-virgin olive oil
  • 1 small red onion, minced
  • 4 large artichoke bottoms, trimmed and halved, in lemon water
  • Kosher salt and freshly ground black pepper
  • 10 oz. frozen peas, partially thawed
  • 1-1/2 oz. very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips
  • 2 tsp. finely chopped fresh mint

Heat the oil in a 12-inch skillet over moderately low heat. Add the onion and cook until soft, about 10 minutes. Meanwhile, cut each artichoke half into thin wedges (about 6 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. Season with salt and pepper and stir to coat them with the fat. Cover and cook until the artichokes are almost tender, 20 to 25 minutes. Check and stir occasionally to be sure they aren’t burning or sticking but are steaming steadily; adjust the heat accordingly. If-there’s any sticking, add a tablespoon or two of water. Add the peas and cover the pot. Cook until the peas are tender, 3 to 5 minutes. Remove from the heat; stir in the prosciutto and mint. Taste and adjust the seasonings. Serve immediately.

Serving Suggestions

This dish would be delicious alongside seared lamb chops or leg of lamb.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 170; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 8; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 530; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 8;

Photo: Scott Phillips

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