Side Dishes, Vegetable
500 g frozen or fresh peas
4 green onions finely chopped
3 tablespoons finocchio leaves (optional)
2 small artichokes (optional)
1 cup fava beans (optional)
3 tablespoons olive oil
salt and pepper to taste
If you grow mountain finocchio as a herb it adds a fabulous taste to the peas. This herb is not available in stores, but some Italians have grown it from seed in their gardens and add it to peas and tomato sauce. It tastes like the small thin leaves at the tips of the anise (also called fennel)bulb which is a sweet-licorice tasting celery like vegetable. Our family grows it abundantly in the summer then washes the extra harvest, boils it for one minute, then separates it into portions and freezes it along with about 1 tbsp of the stock liquid in freezer baggies for use through out the year. The optional ingredients do not have to be added, the peas taste good enough with the onions alone. However, any or all of the optional ingredients turn this simple side dish into a gourmet dish. If you have a lot left over, you can cook some pasta the next day, drain it, and add this green mixture to it. It makes a delicious and nutritious meal.
Peel tough outer layers of artichokes and cut off spiky tips. then soak artichokes in lemon juice ( about 1 tbsp) and water for about 1/2 hour before using.
Cut artichokes into small cubes.
Wash and finely chop finocchio leaves.
Wash and chop green onions.
In a sauce pan or microwavable dish with a lid add the peas, onions, oil, seasonings, and any of the optional ingredients if available. Mix together and heat at medium, then on low and leave simmering until vegetables are soft. Add a little water if you notice it drying out.
If using microwave follow cooking instructions for your microwave, or microwave at high power for 5 min. stirring once. Then continue at med-low power until vegetables are cooked. Stir occasionally.