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.”
homemade chicken stock, low-sodium canned chicken broth, or water
chopped fresh savory or thyme
9-ounce package frozen artichoke hearts
10-ounce package frozen baby peas
freshly ground black pepper
Heat the oil in a large saucepan. Add the onion and garlic and saute 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.
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. Serve.