Ragoût Of Pearl Onions Peas And Artichokes Recipes

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

DAD'S CREAMED PEAS & PEARL ONIONS

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

PROVENçAL ARTICHOKE RAGOUT

Steps:

• How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
• Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES

Steps:

• Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.
• Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.

VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES

Steps:

• Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
• Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
• Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS

Steps:

• Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
• Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.