There's something inherently satisfying about kitchen tasks like breaking down an artichoke by hand or freeing fresh peas from their pods. And in this produce-forward Greek recipe from Heather Thomas's The Greek Vegetarian Cookbook, you get to do both. Swapping in frozen is definitely an option if you're short on time, but Thomas encourages the fresh route if you're able.
Braised Artichoke Hearts & Peas
Recipe adapted from The Greek Vegetarian Cookbook by Heather Thomas
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
8 fresh artichokes
1 lemon, halved
½ cup fruity green olive oil
1 onion, chopped
1 bunch scallions, chopped
2 carrots, sliced
1 pound podded fresh peas
2 ripe medium tomatoes
1 cup vegetable stock
Juice of 1 lemon
1 bunch of dill, chopped
Salt and pepper, to taste
1. Take a fresh artichoke and remove and discard any tough outer leaves and trim the top level. Scoop out the hairy choke from the base with a teaspoon and trim the stalk almost to the base of the choke. Squeeze the lemon juice into a bowl of cold water and put the artichoke heart into it to prevent it discoloring. Prepare the remaining artichokes in the same way and set aside.
2. Heat the oil in a large saucepan over low heat. Cook the onion, scallions (spring onions), and carrots, stirring occasionally, for 10 minutes, or until tender.
3. Add the drained artichoke hearts, peas, tomatoes, broth (stock), and lemon juice. Cover and simmer gently for 20 minutes, or until the vegetables are tender and the liquid has reduced. Stir in the dill and season to taste with salt and pepper. Remove from the heat and let cool.
4. Serve warm or at room temperature, with some crusty bread to mop up the juices.
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