ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE
Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.
Provided by COOKGIRl
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
- In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
- Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
- Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
- Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.
Nutrition Facts : Calories 115.1, Fat 5.7, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 13.5, Fiber 5.5, Sugar 2.9, Protein 5.1
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