Artichoke, Leek, And Pea Ragout Over Toast Recipe

Name: Artichoke, Leek, And Pea Ragout Over Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Heat oil in a large nonstick skillet over medium-high heat. Add leek, and saute 4 minutes. Add artichokes, and saute 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.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups water, 1/4 cup fresh lemon juice, 16 baby artichokes (about 2 1/2 pounds), 1 teaspoon vegetable oil, and more.

Yes, Artichoke, Leek, And Pea Ragout Over Toast falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Leek, And Pea Ragout Over Toast

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