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Cook time
12 minutes
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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 Pépin —Food52
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Ingredients
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3 tablespoons
olive oil
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1/4 cup
chopped onion
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1 tablespoon
chopped garlic
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2 teaspoons
all-purpose flour
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3/4 cup
homemade chicken stock, low-sodium canned chicken broth, or water
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2 teaspoons
chopped fresh savory or thyme
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1
9-ounce package frozen artichoke hearts
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1
10-ounce package frozen baby peas
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3/4 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
Directions
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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.
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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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