Sautéed Black-Eyed Peas with Pearl Onions and Baby Artichokes

Ingredients

• 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 black-eyed peas
• Salt and fresh ground black pepper

Directions

1. Cook onions in large pot of boiling water 2 minutes. Drain and cool.
2. Peel onions.
3. Preheat oven to 400 degrees F.
4. Transfer onions to rimmed baking sheet. Drizzle with oil to coat onions. Sprinkle with salt and pepper.
5. Bake onions until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
6. Melt 1 tablespoon butter in heavy large skillet over medium heat.
7. Add garlic and sauté 1 minute.
8. Add stock and boil until liquid is reduced to 1 cup, about 10 minutes.
9. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes.
10. Add 4 tablespoons butter; stir until melted. Season with salt and pepper. Serve.