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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside. | 2. In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey! | 3. Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.). | 4. Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through. | 5. Serve with pasta and a loaf of artisan bread to soak up the delicious sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	package	defrosted canned marinated frozen	100.8667	0.0	22.44	0.5667
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
brown button mushroom	4	ounces	sliced	100.8667	0.0	22.44	0.5667
green pea	1	cup		117.45	20.9525	7.859	0.58
vegetable broth	1/4	cup		40.59	6.5805	1.4883	0.9594
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.