Artichoke, Leek, and Pea Ragout Over Toast

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

Description

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