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Artichoke and Pea Sauté

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 12 mins
Total time 12 mins
Yield Serves 6 (serving size: about 1/2 cup)
Get a jump on the season with reliable freezer staples—artichokes and english peas—and turn out a supersimple, delicious, spring-inspired dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.