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Categories:Viewed: 14 - Published at: 7 years ago
Ingredients
- 1 1/2 pounds pearl onions
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1 teaspoon minced garlic
- 2 cups chicken stock or canned low-salt broth
- 1 10-ounce package frozen artichoke hearts, thawed, drained, halved lengthwise
- 2 cups fresh peas or frozen, thawed
Method
- Cook onions in large pot of boiling water 2 minutes.
- Drain and cool.
- Peel onions.
- Preheat oven to 400F.
- Transfer onions to rimmed baking sheet.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Toss to coat.
- Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium heat.
- Add garlic; saute 1 minute.
- Add stock; boil until liquid is reduced to 1 cup, about 10 minutes.
- Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes.
- Add 4 tablespoons butter; stir until melted.
- Season with salt and pepper.
