Artichokes with Peas & Prosciutto
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.Serves four to six as a side dish.
From Fine Cooking 57, pp. 58
April 1, 2003