Artichokes Braised With Green Onions and Sugar Snap Peas
- 1 3/4 lb.s medium or 2 1/4 lb.s baby artichokes
- 12 green onions in one piece, white part only, roots removed
- 2 Tbs. butter
- 1/2 tsp. salt
- 1/2 C. water
- 1/4 lb. sugar snap peas, stringed
- 1 Tbs. lemon juice
- 1 Tbs. minced parsley
- 1 tsp. tarragon leaves
Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Cook the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Stir in the lemon juice, parsley and tarragon and heat through. Serve warm.
Servings: 4 to 6 as a side dish; 2 to 4 as a main dish.
Per serving: 105 calories; 6 g fat (4 g saturated fat; 51 percent calories from fat); 11 g carbohydrates; 16 mg cholesterol; 447 mg sodium; 4 g protein; 6 g fiber.