Artichoke Hearts and Peas

By Food52
April 2, 2018
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Author Notes: 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.”

Featured in: The Frozen Vegetable Dish Beloved by Jacques Pépin

Serves: 4 to 6
Cook time: 12 min

  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 tablespoon chopped garlic
  • 2 teaspoons all-purpose flour
  • 3/4 cup homemade chicken stock, low-sodium canned chicken broth, or water
  • 2 teaspoons chopped fresh savory or thyme
  • 1 9-ounce package frozen artichoke hearts
  • 1 10-ounce package frozen baby peas
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. 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.
  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. Serve.

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