¾ lb baby artichokes
12 green onions , white part only, roots removed , in one piece
2 Tbsp butter
½ tsp salt
½ cup water
¼ lb sugar snap peas, stringed
1 Tbsp lemon juice
1 Tbsp parsley, minced
1 tsp tarragon leaves
Trim the artichokes.
If using mediums, quarter them lengthwise.
Place them in a bowl of acidulated water to prevent discoloration.
Cook the artichokes, green onions, butter, salt, and water over medium heat in a large covered skillet until the artichokes are tender for about 15 minutes.
Shake the pan from time to time to stir.
If necessary, add a little more water to keep the bottom covered.
When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas.
Cover and cook until the peas are just tender for about 3 minutes.
Remove the lid, raise the heat to high, and cook, stirring until only a thin coating of liquid remains on the bottom of the pan for about 3 minutes.
Stir in the lemon juice, parsley, and tarragon then heat through.
Serve warm.
Sugar: 4g
:
Calcium: 87mg
Calories: 120kcal
Carbohydrates: 15g
Fat: 6g
Fiber: 6g
Iron: 3mg
Potassium: 214mg
Protein: 5g
Saturated Fat: 1g
Sodium: 426mg
Vitamin A: 2054IU
Vitamin C: 32mg
