Braised Artichokes and Spring Peas with Mint

Serves: 4

Ingredients
1 Lemon
3 large Artichoke
3 T Avocado Oil
1 Leek, white part only, halved and thinly sliced
1 clove Garlic, minced
1/2 cup Vegetable Broth or Water
1 cup Spring Peas (English Peas)
1/4 cup fresh Mint, roughly chopped
Kosher Salt

Method

1. Grate the lemon zest form the lemon, set aside.
2. Fill a large bowl with water, halve the lemon and squeeze the juice into the water.
3. Cut the stem of the artichoke right up to the base. Snap off the green leaves until you reach the tender yellow leaves. Pull the leaves off until you see the inedible fuzzy part called the “choke”, which covers the artichoke heart. Use a spoon to scrape out the choke and discard. Using a knife, trim the base and quarter the heart and drop them into the lemon water so they do not brown.
4. In a large saute pan, warm the oil over medium high heat. Add the leek and a pinch of salt and saute until very soft 3-4 minutes. Add the garlic and saute another 30 seconds.
5. Transfer the artichokes and peas to the pan. Season with another pinch of salt, add the broth and bring to a boil.
6. Cover and reduce the heat to low and simmer until the artichokes are tender when pierced with a knife. Approximately 15 minutes.
7. Remove from the heat and stir in the mint and lemon zest.
8. Serve warm or at room temperature.