Artichoke Hearts and Peas

April  2, 2018
4 Ratings
Photo by Julia Gartland
  • Cook time 12 minutes
  • Serves 4 to 6
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 PépinFood52

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Stephanie B.
    Stephanie B.
  • FoodMakesFriends
  • rachel5453
  • Christine's Cooking
    Christine's Cooking

10 Reviews

Stephanie B. May 8, 2018
I served this with homemade pain l'ancienne, and dollop of ricotta. It's so simple, but truly a meal that's more than the sum of its parts.
FoodMakesFriends April 24, 2018
This was delicious and super super easy. I used oil packed artichoke hearts - monterey farms artihearts - from the fresh vegetable section in whole foods.
Christine's C. April 22, 2018
I made this tonight and it was delicious. I used Bird's Eye artichoke hearts from Market Basket. I will certainly make this again.
Gigi April 22, 2018
This looks delicious! I would like to know if it would be possible to substitute cornstarch for flour? Normally I would never think of changing one of his recipes, but I need it to be gluten free. I have often used them interchangeably, but not sure about this one. Thoughts?
FoodMakesFriends April 24, 2018
I think that would be totally fine, it's just used to thicken the sauce to coat the veggies.
Betty April 9, 2018
This is a dish that is often made in Greece in the spring, using fresh artichokes. I stick to the frozen foods, although what I find are artichoke bottoms, not hearts. They're equally good. We usually add dill, fresh or dried - even better. Cooked potato also adds a heartier feel to the dish, especially during lent.
Vicki April 8, 2018
My mother used to make frozen peas and artichoke hearts back in the 1960’s and it remains one of my favorite veggie side dishes ever!
rachel5453 April 4, 2018
where do people get the best frozen artichokes? my experience with trader joes ones haven't been great...
Vicki April 8, 2018
I’ve always bought them at the basic grocery stores....Safeway, etc.
Ann April 8, 2018
I agree with Vicki. My local grocery chain, Market Basket, usually has Bird’s Eye.