Artichoke Hearts Topped with Cream Peas and Pearl Onions

Artichoke Hearts Topped with Cream Peas and Pearl Onions

September 16, 2014
Alice
Recipes, Veggies

: Artichoke Hearts Topped with Cream Peas and Pearl Onions

Artichoke Hearts Topped with Cream Peas and Pearl Onions

Recipe By: Alice Morrow

Artichoke Hearts Topped with Cream Peas and Pearl Onions

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

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

Artichoke Hearts featured Peas

Alice