Minestra Di Piselli Freschi E Carciofi

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