Artichoke Hearts and Peas
By September 18, 2019
This recipe for Artichoke Hearts and Peas comes from Jacques Pepin’s Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand, so I can put this dish together whenever I have to feed unexpected guests.”
The combination of sweet peas and the slight acidic artichokes work really well together.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Directions
1Heat the oil in a large saucepan. Add the onion and garlic and sauté for 1 minute. Sprinkle on the flour, mix well, and cook for 30 seconds. Add the stock or water and savory or thyme and bring to a boil, stirring occasionally.
2 Add the artichokes and peas (frozen or defrosted), salt, and pepper, mix well, and bring to a boil (this will take longer if the vegetables were frozen when added). Cover, reduce the heat to low, and cook for 2 to 3 minutes.
Recipe from Jacques Pepin’s Poulets & Legumes cookbook, April 3, 2018.
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