Artichoke and Pea Sauté

Artichoke and Pea SautéRecipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Get a jump on the season with reliable freezer staples—artichokes and english peas—and turn out a supersimple, delicious, spring-inspired dish.


Serves 6 (serving size: about 1/2 cup)
Total time: 12 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional Information

Calories 90
Fat 5.2 g
Satfat 2 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 2.8 g
Carbohydrate 9.4 g
Fiber 4.7 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 168 mg
Calcium 38 mg


2 teaspoons canola oil
3 cups frozen, quartered artichoke hearts, thawed (about 12 ounces)
1 1/2 tablespoons butter
1/4 cup chopped shallots
1 cup frozen peas, thawed
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons fresh flat-leaf parsley leaves
1 tablespoon torn fresh mint
6 lemon wedges


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes; sauté 4 minutes, stirring occasionally. Remove artichokes from pan. Melt butter in pan. Add shallots; sauté 3 minutes or until shallots are tender and butter just begins to brown, stirring occasionally. Stir in the artichokes, peas, salt, and pepper; sauté 30 seconds or until thoroughly heated. Remove from heat, and sprinkle with herbs. Serve with lemon wedges.


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