Artichoke, Leek, and Pea Ragout Over Toast

Ingredients

• 2.5 pounds baby artichokes 
• 0.3 teaspoon pepper black
• 1.5 teaspoons dijon mustard 
• 0.5 cup cooking wine dry white
• 2 teaspoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 teaspoon tarragon fresh chopped
• 2 cups leek thinly sliced ( 2 large)
• 0.3 cup juice of lemon fresh
• 0.3 cup cup heavy whipping cream sour low-fat
• 1 cup peas green frozen thawed
• 0.1 teaspoon salt 
• 1 cup vegetable broth canned
• 1 teaspoon vegetable oil 
• 1.5 cups water 
• 6 ounce sandwich bread white firm toasted (such as Pepperidge Farm)

Equipment

• frying pan
• knife

Directions

1. Combine the water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem.
2. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom.
3. Cut artichoke lengthwise into quarters.
4. Remove the fuzzy thistle from bottom with a knife.
5. Place artichoke in lemon water. Repeat procedure with remaining artichokes.
6. Drain.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add leek, and saut 4 minutes.
9. Add artichokes, and saut 2 minutes. Stir in wine; cook until liquid evaporates.
10. Add broth, parsley, tarragon, pepper, and salt; reduce heat, and simmer 2 minutes.
11. Sprinkle with flour; stir in peas, and cook 2 minutes.
12. Remove from heat.
13. Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.