Artichoke, Lima Bean and Pea Salad

Artichoke, Lima Bean and Pea Salad

Made this old favorite recipe to take to Whine & Critique on Monday night.  It is a tried and true recipe.  Easy and different from the standard dish-to-pass fare.

Our notes say that we have been making this recipe since May 1999.  I clipped it from a magazine.  We usually make it for a large group, usually I remember sending it to Laddie one time and she made it for her book group.

Artichoke, Lima Bean and Pea Salad
Serves 10
1/4 c. red wine vinegar
2 T. minced shallot (or onion)
2 T. whipping cream (half'n'half)
1/4 c. extra-virgin olive oil
2 14.5 ounce cans of chicken broth
1 16-ounce bag frozen baby lima beans
2 14 ounce cans water packed artichoke hearts, drained, quartered
1 16-ounce bag frozen petite peas
1/4 cup chopped fresh mint
Fresh mint sprigs

Whisk vinegar, shallot and cream in small bowl.  Gradually whisk in oil.  Season vinaigrette with salt and pepper.  Set aside.
I used LMR red wine vinegar and olive oil.  It became this very pretty pink vinaigrette!

Bring chicken broth to a simmer in large saucepan. 

Add lima beans.  Cover and simmer until tender, about 10 minutes.

Using a slotted spoon, transfer beans to large bowl. 

Add artichoke hearts to broth.  Cook 2 minutes.

Add peas.  Cover and cook until peas and artichokes are heated through, about 3 minutes longer.

Drain well.

Add to beans.

Add chopped mint to vegetables.  Our garden mint is so tender and beautiful right now, so I added lots!

Mix in enough vinaigrette to coat.  Season with salt and pepper.

Serve warm or at room temperature.

I save the leftover chicken broth which was used to cook the veggies.  It can be used for making a soup or a risotto.

B