Artichoke, Leek, and Pea Ragout Over Toast
Artichoke, Leek, and Pea Ragout Over Toast is a vegetarian recipe with 4 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 362 calories, 18g of protein, and 4g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a bread. Head to the store and pick up lemon juice, salt, vegetable oil, and a few other things to make it today.
Instructions
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.
Heat oil in a large nonstick skillet over medium-high heat.
Add leek, and saut 4 minutes.
Add artichokes, and saut 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.
Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.