Artichoke Hearts and Peas

By Food52
April 2, 2018
10 Comments
63 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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
Food52

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.

More Great Recipes:
Artichoke|Pea|French|Side