Sautéed Blackeyed Peas with Pearl Onions and Baby Artichokes
By Chef Chris Faulkner


1 1/2 pounds Pearl Onions
1 tablespoon Olive Oil
5 tablespoons Butter
1 teaspoon Organic Garlic *Roasted and Minced
2 cups Chicken Stock
10 ounces Baby Artichoke
2 cups Blackeyed Peas
Salt and Fresh Ground Black Pepper


Blanch onions in large pot of boiling water 2 minutes. Drain and cool.

Peel onions. If using Melissa's parcooked Blackeyed Peas, follow cooking directions; drain and set aside.

Preheat oven to 400° F.

Transfer onions to rimmed baking sheet. Drizzle with oil to coat onions. Sprinkle with salt and pepper.

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; sauté 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.