From Swim Cafe
[Ed: Recipe #2 from our friends at Swim Cafe. When you’re stuck in the dismal dregs of winter, frozen artichokes and peas let you get a taste of what lies ahead. But, as owner Karen Gerod says, “This always tastes like spring to me – but if you can get fresh baby artichokes and fresh peas in the pod, that is pretty much the bomb!”
Ingredients3 large leeks, scrubbed and sliced 2 packages frozen artichoke hearts (we use Trader Joes) sliced 2 packages frozen petit pois (TJ’s again) 1 pint veggie stock 8 tablespoons (1 stick) butter 1 cup heavy cream 4 mint leaves, minced fine salt and lots of fresh ground pepper to taste
Sweat the leeks in the butter. Add half the artichoke hearts, and cook 5 minutes. Add the veggie stock. At this point, use an immersion blender to puree, or puree in batches in a blender. Add the remaining artichoke hearts, peas, heavy cream, mint, salt, and pepper. Simmer another minute and serve.