Lamb Chops / Lady Peas Artichokes reviews

[BeachBum]

Sorry I'm not totally sure on the names of these recipes from May 03 I don't have my mag in front of me. But I wanted to put key words in the title for search purposes.

I made the lamb chops last night. They were super easy (as promised) using jarred garlic, and dried rosemary. They cooked up in about 15 min. My DH loved them giving them a 4.5/5. I thought it was a good basic recipe and gave it a 4/5.

I also made the Lady Peas with artichokes on page 240. I had never prepared, seen (the inside) or eaten a fresh artichoke before so that was a trying experience!
I subbed fresh white acre peas because that is what was in the freezer. Even with leaving a bit too much tough stuff on the artichoke I have to give this recipe a 5/5. I thought it was excellent! We get peas at the farmers market each summer and the artichokes imparted a different flavor which I just loved.
I should also note that I halved the recipe. It called for 12 artichokes and I used 5, but next time I think I could only use 3 or 4. Additionally I had to add more liquid to the artichokes as they simmered.

[kristalsnow7]

I made the Lady Peas with Artichokes last night as a side dish for the Maple-Glazed Salmon. I, too, had never cooked a fresh artichoke before, and was a little intimidated. Well, it wasn't nearly as hard as I had imagined, and the flavor of the fresh artichokes is infinitely better than canned. I thought this dish was fantastic! I whittled the recipe down to 2 servings, so prepared 3 fresh artichokes. I also needed to use additional cooking liquid, and was somewhat generous with the lemon juice, salt and garlic. I could not find fresh lady peas to save my life, so substituted fresh black-eyed peas. Black-eyed peas only need about 10 minutes of cooking time, so that was a bonus! One note: the recipe calls for removing the fuzzy choke with a spoon prior to quartering the artichoke. The choke is located inside, so you obviously have to cut into the artichoke to find it.

I can't wait to try more recipes with fresh artichokes. Sauteed Garlicky Artichokes from the June 2003 issue will be next!


Kristal

[Terrytx]

We also liked this. I did not do the artichoke thing-just too lazy. I used canned artichoke bottoms. The way I did it probably wasn't as good as the original recipe, but we like it very much anyway.