Food52のインスタグラム(food52) - 4月22日 02時23分

This plate might scream "SPRING!" but the beauty lies in fact that you can make it year-round. ? Jacques Pepin calls on frozen baby peas and artichoke hearts to make this garlicky number in his new cookbook, Jacques Pépin Poulets & Légumes. Make sure to have plenty of crusty hunks of bread to sop up the sauce with, you're gonna want it. Grab the recipe through the link in our profile. ?: @sassykitchen #JacquesPpin

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