Artichoke Hearts Topped with Cream Peas and Pearl Onions
Artichoke Hearts Topped with Cream Peas and Pearl Onions
 
Artichoke Hearts Topped with Cream Peas and Pearl Onions
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Ingredients
  • 2 T. unsalted butter
  • 2 t. red pepper flakes
  • 1 T. minced garlic
  • 3 shallots, minced
  • 2 T. flour
  • 1 ½ c. milk or heavy cream
  • 1 lb. frozen peas with onions, thawed (if you can’t get the onions, just add some a jar or can of the onions or omit)
  • 2 T. grated parmesan cheese
  • 1 t. chicken bouillon
  • Salt and white pepper to taste
  • 1 (14-oz.) can artichoke bottoms, drained and seasoned

Instructions
  1. Drain the artichoke bottoms and season. You usually get 6-8 per can.
  2. In large saucepan, over medium heat, melt butter. Add pepper flakes and garlic and cook for about 1-2 minutes.
  3. Stir in the shallots and cook until softened.
  4. Add the flour and cook for 1 minute stirring to form a pasty roux.
  5. Whisk in milk and simmer. Remove all lumps.
  6. Add the peas, parmesan, bouillon and seasoning. Cook 2-4 minutes.
  7. Remove from heat.
  8. Place the artichoke bottoms in baking dish that has been sprayed with PAM.
  9. Spoon generous amount of creamed peas into the bottoms.
  10. Sprinkle a little more parmesan cheese on tops. Heat in oven at 325 until totally hot.

Notes
****You can use the extra peas to spoon around the bottoms or use as a separate dish in itself.

 

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