You look through its many recipes, and you fall in love with its simplicity, its exquisite simplicity.
The cookbook: Savoring Italy, by Robert Freson, 1992 is now in my son's possession, one of the things that I rediscovered.
In spring, when the first peas and favas are barely ripe, when artichokes are barely big enough, Mother prepared stuffed artichokes with peas or favas.
Ingredients:
2 or 3 small artichokes per person
2 lemons
1 lb of fresh peas or favas
Olive oil
Bread crumbs
garlic cloves
one onion, sliced thinly
parsley, minced.
salt and pepper
Trim the artichokes, remove center and stalk. Peel the stalk and dice to mix with the peas. Parboil the artichokes in boiling water with lemon slices for five minutes. Drain and set aside while you prepare the stuffing.
To the breadcrumbs made fresh with your day old bread, add minced parsley, minced garlic, salt and pepper and enough olive oil for the mixture to stick together.
Stuff the artichokes and place in a baking dish.
Add peas and onion slices to cover all areas around the artichokes. Add 1/2 of water.
Drizzle additional olive oil all over. Cover with foil.
Bake at 350 for 40 minutes.
Serve with crusty bread and a fruity wine.
Add grilled lamb chops to complete the meal.
A true spring meal.
Ingredients
