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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lady Peas with Artichoke Hearts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy