Braised Artichokes With Leeks and Peas From The New Vegetarian Cooking for Everyone
Ingredients
- 4 large artichokes
- 2 1/2 to 3 cups homemade vegetable stock or water
- 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds
- 2 fennel bulbs, cut into 1-inch wedges, joined at the root end
- 2 tablespoons butter or olive oil
- 1/4 cup diced shallot
- 1/2 cup white wine
- 1 teaspoon sea salt
- 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
- 1/2 or less cup crème fraîche
- 1 teaspoon Dijon mustard
- 1 cup shelled peas or fava beans
- 3 tablespoons chopped fennel greens or parsley
- Freshly milled pepper
Instructions
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