Tender Artichoke Heart Stew with Peas


  • 0.5 cup(s) finely julienned Serrano ham
  • Freshly ground pepper
  • 1 cup(s) frozen peas
  • 1.5 teaspoon(s) all-purpose flour
  • 1 small onion
  • 0.25 cup(s) extra-virgin olive oil
  • 6 large artichokes
  • + 5 more ingredients
    • Salt
    • 1 lemon
    • 1 bay leaf
    • 1 cup(s) dry white wine
    • 4 clove(s) garlic

1. Fill a large bowl with water and squeeze the juice from one of the lemon halves into it. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top two-thirds of the leaves and trim the base and stem. Using a melon baller or teaspoon, scrape out t...

View full recipe at Food & Wine


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