10 oz (300 g) young peas or petits pois, fresh or frozen
2 lettuces
juice of 1 lemon
6 young, tender artichoke hearts
1 small onion, peeled and finely chopped
1 sprig thyme
7 fl oz (200 ml) vegetable stock
2 tbsp chopped parsley
scant 1 oz (20 g) butter
2 tbsp olive oil
salt and pepper
2 lettuces
juice of 1 lemon
6 young, tender artichoke hearts
1 small onion, peeled and finely chopped
1 sprig thyme
7 fl oz (200 ml) vegetable stock
2 tbsp chopped parsley
scant 1 oz (20 g) butter
2 tbsp olive oil
salt and pepper
Serve with:
mozzarella cheese, dressed with olive oil, chopped fresh basil, salt and pepper; seafood dishes; roast meat
method
1. Preheat the oven to 325°F (170°C) mark 3.
2. Choose a well-flavoured lettuce variety for this recipe; the iceberg type is not suitable. Trim the lettuces, remove and discard the outer leaves, remove the base, separate and wash the inner leaves, drain well and cut into a chiffonade.
3. Have a bowl full of cold water acidulated with the lemon juice standing ready; as you prepare the artichokes, drop them into it to prevent discoloration. If you are using artichoke bottoms, allow 12.
4. Sweat the onion in the butter and oil in a large, shallow flameproof casserole dish with a tight-fitting lid with the sprig of thyme for about 10 minutes, stirring frequently.
5. Add the well drained artichokes, turn up the heat a little and fry them for 15 minutes, stirring occasionally.
6. Add the peas, season lightly with salt and freshly ground pepper and cook with the lid on over a low heat for 5 minutes. If using frozen peas, cook for several minutes longer, until they have thawed completely.
7. Add the shredded lettuce and the stock, cover tightly again and place in the oven to cook for 1 hour. When this time is up, correct the seasoning, sprinkle with the parsley and serve directly from the casserole dish or transfer to a heated serving plate.
2. Choose a well-flavoured lettuce variety for this recipe; the iceberg type is not suitable. Trim the lettuces, remove and discard the outer leaves, remove the base, separate and wash the inner leaves, drain well and cut into a chiffonade.
3. Have a bowl full of cold water acidulated with the lemon juice standing ready; as you prepare the artichokes, drop them into it to prevent discoloration. If you are using artichoke bottoms, allow 12.
4. Sweat the onion in the butter and oil in a large, shallow flameproof casserole dish with a tight-fitting lid with the sprig of thyme for about 10 minutes, stirring frequently.
5. Add the well drained artichokes, turn up the heat a little and fry them for 15 minutes, stirring occasionally.
6. Add the peas, season lightly with salt and freshly ground pepper and cook with the lid on over a low heat for 5 minutes. If using frozen peas, cook for several minutes longer, until they have thawed completely.
7. Add the shredded lettuce and the stock, cover tightly again and place in the oven to cook for 1 hour. When this time is up, correct the seasoning, sprinkle with the parsley and serve directly from the casserole dish or transfer to a heated serving plate.
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