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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

April Is One Of The Best Months For Artichokes, So Try To Use Fresh Ones In This Delicate Spring Braise.

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