Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce

czwartek, 6 lutego 2014

1 (12 ounce) package frozen artichoke hearts, defrosted (can also use canned artichoke hearts that are not marinated)
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
4 ounces brown button mushrooms, thinly sliced
1 cup fresh green peas (thawed if frozen) or 1 cup frozen green pea (thawed if frozen)
1/4 cup vegetable broth
salt, to taste
fresh ground black pepper

1 Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
2 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!
3 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.).
4 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.
5 Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

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