Artichoke and Pea Sauté

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.

Yield: Serves 6 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 5.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 9.4g
  • Fiber: 4.7g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 168mg
  • Calcium: 38mg

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

Preparation

  1. 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.
Note:

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.

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