Creamy Artichokes and Peas
A delightful side dish or hearty appetizer that checks so many boxes. It’s fresh, yet filling and creamy, and so satisfying. It pairs beautifully with our Picpoul Blanc
Ingredients
- 3 tbsp unsalted butter
- 2 leeks, white and light green parts (thinly sliced)
- 2 fresh tarragon sprigs
- 2 tbsp dry white wine, such as Anaba Viognier
- 14 oz canned halved or quartered artichokes packed in water (drained)
- 1½ cups vegetable broth
- ¼ cup Parmesan (grated)
- 2 cups peas (cand use fresh or frozen that are defrosted)
- 1 tsp lemon zest
- 1 cup fresh herbs (mint, dill, tarragon, parsley)
- ½ cup whole milk ricotta
- salt and pepper (to taste)
Directions
Step 1
In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.
Step 2
Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.
Step 3
Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm. (Inspired by the NY Times)
