Braised Peas and Artichokes

Mar
2015
23

posted by on Recipes

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braised peas and artichokes 2 - with logo

My mother in law made this dish (with potatoes) a few months ago. And I was like this is freaking fantabulous. I’ve been dreaming about it ever since.

This recipe is also oddly vegan. Odd because my MIL adds Parmesan cheese to just about everything. But it really is that good even without the cheese.

Anyways, my husband first attempted to replicate her recipe, and I was like “Honey, close but no”. So here is my measurements to her recipe, as close as we’re going to get. My mother in law’s recipes are notoriously vague, a bit of this, a bit of that… No measurements at all unless we’re talking about a dessert. So I had to guesstimate until it came out like hers.

This recipe is also ridiculously easy to make. Like there are all of three steps involved.

1. Clean the artichokes.
2. Heat the pan with shallots.
3. Add other ingredients to pan. Cook.

I try as much as possible to use fresh ingredients so this was made with fresh artichokes (the peas were frozen. I’m not going to lie. We are not at pea season yet folks). For time and availability purposes go ahead and use frozen artichokes hearts. (I promise not to judge.) In which case the steps basically go down to two. And if you’re using frozen ‘chokes you can omit the lemon from the equation too.

Braised Peas and Artichokes

Ingredients
5 fresh artichokes (approx. 3 cups – 12 ounces – 340 grams of frozen artichoke hearts)
1 lemon
1/3 cup extra virgin olive oil
2 medium shallots, minced
1 cup peas (fresh or frozen)
1/4 cup minced parsley
1 garlic, peeled and minced* (optional)
salt and freshly ground black pepper

Serves 4 – Total Cook time: approx. 30 minutes (including artichoke prep)

braised peas and artichokes 2 - with logo

Directions
1. Fill a medium sized bowl half way with cold water and juice of half a lemon. Clean artichokes by removing the spines (if using spiny artichokes), outer leaves, and choke. Use the other half of lemon to rub freshly cut and exposed pieces. Cut artichoke in quarters, and place in lemon water as you work so they don’t brown. (Click on the link for a video on how to clean artichokes)
2. In a medium sized pan with lid, heat olive oil on medium-low heat. Add shallots. Cook for about 5 minutes until it starts to soften.
3. Turn up heat to medium. Add remaining ingredients and stir well to coat, cook for a minute or two. Then add 1/2 cup of water to pan and cover with lid. Cook for about 12-15 minutes, until artichokes have softened a bit, but still have a little bit of bite. Serve and enjoy.

Feed Your Love!

* My mother in law rarely cooks with garlic because she says it gives her indigestion.
Link to video instructions on how to clean artichokes: https://www.youtube.com/watch?v=m1Kz_XTsegA

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