April is one of the best months for artichokes, so try to use fresh ones in this delicate spring braise.
1 1/2 cups water
1/4 cup fresh lemon juice
16 baby artichokes (about 2 1/2 pounds)
1 teaspoon vegetable oil
2 cups thinly sliced leek (about 2 large)
1/2 cup dry white wine
1 cup canned vegetable broth
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon
1/4 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed
1/4 cup low-fat sour cream
1 1/2 teaspoons Dijon mustard
4 (1 1/2-ounce) slices firm white sandwich bread (such as Pepperidge Farm), toasted
How to Make It
Combine the water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke lengthwise into quarters. Remove the fuzzy thistle from bottom with a knife. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add leek, and sauté 4 minutes. Add artichokes, and sauté 2 minutes. Stir in wine; cook until liquid evaporates. Add broth, parsley, tarragon, pepper, and salt; reduce heat, and simmer 2 minutes. Sprinkle with flour; stir in peas, and cook 2 minutes. Remove from heat. Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.