Ingredients

  • 4 fresh artichoke bulbs, cleaned and quartered, (thawed if frozen) browned in a pan or grilled in the oven, lightly brushed with olive oil
  • 2 cups fresh peas (do not defrost if frozen)
  • 1 large organic onion, chopped
  • 2 tbsp organic tomato paste
  • 2 tbsp fresh dill, chopped (or fresh basil) optional
  • juice of one lemon (or ½ cup white wine) (or both, why not)
  • 3 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Difficulty : Medium

Serves : 4

Artichokes can be served raw or cooked. Any way you cook them, they contain large amounts of vitamins A, C, B complex and are an excellent source of calcium and phosphorous and many more incredible health benefits.

Cooking Steps

  • 1
    Preheat oven to 150°c/300°f
  • 2
    Heat the olive oil in an oven-proof pan
  • 3
    Sauté the fresh peas for 2-3 minutes, until their color brightens
  • 4
    Add the chopped onion, continue to sauté until onion softens and turns light brown
  • 5
    Add the browned (or grilled) artichoke hearts
  • 6
    Stir in the tomato paste until well distributed and continue to cook another 2 – 3 minutes. by this time, the tomato paste may look like it is starting to stick to the bottom of the pan, but …
  • 7
    Stir in your lemon juice (and/or white wine) all the while scraping the bottom of the pan to lift all the tasty bits into your sauce
  • 8
    Add enough water to fill the pan up to 3/4
  • 9
    Stir in salt and pepper to taste
  • 10
    Bake in the oven until artichoke hearts are soft and tender, turn artichokes every so often, so they won’t dry out and add water if needed. (about 50-60 mins)
  • 11
    Remove from oven and allow to slightly cool before serving
  • 12
    A chunk of feta cheese can make it extra savory and a baked potato on the side can make this an extra satisfying complete meal

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