Artichokes and peas are a simple and tasty spring side dish, ideal to accompany meat and fish main courses. In our recipe we have prepared artichokes and peas in a pan with chopped onion, chilli, parsley and white wine, cooking with hot water, so as to create a soft and tasty side dish to be served warm or at room temperature. You can also use the preparation to season a good plate of pasta if you prefer. Here are the steps to make some really delicious pan-fried artichokes and peas.
Ready in: 30MIN
FOR 4 PEOPLE
Calories in the recipe: 570 kcal
WHOLE ARTICHOKES 10
SHELLED PEAS 400 gr
WHITE ONION 1 • 661 kcal
CHILLI 1 • 29 kcal
PARSLEY as required • 21 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
The calories refer to 100 grams of product
How to prepare artichokes and peas in a pan
Clean the artichokes: remove the hardest outer leaves (1) and the stems, obtaining only the heart of the artichokes. Cut them into four parts, remove the internal hair and put the hearts in a bowl with water and lemon juice (2). Shell the peas, rinse them and let them drain (3).
Heat a tablespoon of extra virgin olive oil in a pan and brown the chopped onion (4) and the chopped chilli pepper. Add the rinsed and drained artichokes (5), the chopped parsley, salt and pepper and cook for about 5 minutes, stirring often. Also, add the peas and let them a flavour for a few minutes. Add the white wine and let it evaporate. Add a ladle of hot water, then cook over low heat and with the lid on for about half an hour. Almost at the end of cooking, remove the lid and cook over high heat for a couple of minutes. Your side dish based on artichokes and peas is ready to be served (6).
Those who prefer can enrich the preparation with bacon or speck, to be browned in a pan with the onion.
You can replace fresh peas with frozen peas, depending on your availability. You can also enrich the preparation with the addition of potatoes, so as to create a nutritious and tasty single dish.
If you want to bring to the table is a complete and inviting dish, you can add 4 bull’s-eye eggs when almost cooked, leaving them to cook for a couple of minutes with artichokes and peas.
If you liked this recipe, also try the Vignola, a Roman side dish based on artichokes, broad beans, peas, romaine lettuce and bacon, excellent as a spring dish.
You can keep artichokes and peas in the refrigerator for 2 days in an airtight container.