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
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Ingredients
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12 ounces
frozen artichoke hearts, quartered (about 3 cups)
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1 cup
peas (fresh or frozen)
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2
medium shallots, minced
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1/3 cup
extra virgin olive oil
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1/3 cup
minced parsley
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salt and freshly ground black pepper
Directions
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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.
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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.
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