---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  MINESTRA DI PISELLI FRESCHI E CARCIOFI
  Categories: Stews, Italian, Masterchefs, New york, Cd
       Yield: 6 servings
  
       4 sm Artichokes,
       1 ea Lemon, juice of
       6 c  Chicken stock **
       6 tb Butter, unsalted
       4 lb Garlic, cloves, finely
            -- chopped
     1/4 ts Salt
            Pepper, black, ground
       1 tb Parsley, chopped
     1/2 c  Peas, fresh or frozen
            Cheese, Parmesan, grated
            Cheese, Pecorino, grated
            -- (opt)
  
        Trim off all of the tough outer leaves from the artichokes.  Cut
   off the tops of the artichokes, trim and peel the bottoms, leaving a
   little of the stem.  Quarter the artichokes.  (If using larger
   artichokes, scrape away the fuzzy choke.) Toss with lemon juice.
   
        Heat the chicken stock to a simmer in a medium saucepan.
   
        In a skillet, heat the butter over medium-high heat.  Add the
   artichokes, garlic, and salt and pepper to the skillet.  Saute,
   tossing, for 5 minutes.
   
        Using a slotted spoon, transfer the cooked artichokes and garlic
   to the simmering stock.  Add parsley and simmer, covered, for 15
   minutes.  Uncover, add peas and simmer for 5 minutes longer.  Serve
   hot with grated Parmesan or pecorino cheese.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Alfredo Viazzi, Cafe Domel Restaurant, New York
  
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