Lady Peas with Artichoke Hearts

Buttery artichoke hearts are a great match for creamy lady peas. If you're tempted to use canned artichokes, don't - they'll ruin both the texture and flavor of this dish.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 9%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.7g
  • Carbohydrate: 41g
  • Fiber: 10.6g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 493mg
  • Calcium: 200mg


  • Artichokes:
  • 2 cups water
  • 6 tablespoons fresh lemon juice, divided
  • 12 medium artichokes
  • 4 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • Peas:
  • 4 cups water
  • 2 cups fat-free, less-sodium chicken broth
  • 4 1/2 cups fresh lady peas
  • 2 teaspoons olive oil
  • 1 cup sliced shallots
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley


  1. To prepare artichokes, combine 2 cups water and 3 tablespoons lemon juice in a bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves of each artichoke, leaving tender heart and bottom. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke into quarters lengthwise. Place artichoke quarters in lemon water, and drain.
  2. Combine 4 cups broth, 1/4 teaspoon salt, and 3 tablespoons lemon juice in a medium saucepan; bring to a boil. Add artichoke quarters; cook 20 minutes or until tender. Drain through a fine sieve over a bowl, reserving artichokes and 1/2 cup cooking liquid. Cover and set aside.
  3. To prepare peas, combine 4 cups water, 2 cups broth, and peas in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, 30 minutes or until peas are tender. Drain.
  4. Heat oil in a nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup reserved cooking liquid, artichokes, peas, 3/4 teaspoon salt, and pepper. Bring to a boil, and cook 1 minute. Stir in 3 tablespoons lemon juice and parsley.
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