Author Notes: Ligurian mother in law taught to me how to make this dish. It's kind of heavy on the parsley and the olive oil but I think that's what gives it its distinctive taste, despite the limited amount of ingredients. —Flirty Foodie
ounces frozen artichoke hearts, quartered (about 3 cups)
cup peas (fresh or frozen)
medium shallots, minced
cup extra virgin olive oil
cup minced parsley
salt and freshly ground black pepper
- In a medium sized pan with lid, heat olive oil on medium-low heat. Add shallots. Cook for about 5 minutes until it starts to soften.
- Turn up heat to medium-high. Add peas and artichokes. Stir well to coat in olive oil then cook for a minute or two. Next parsley, salt and pepper, plus 1/2 cup of water to pan and cover with lid. Cook for about 10 minutes (until most of liquid evaporates out leaving just a little bit of sauce). Serve and enjoy.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer