Artichoke with peas

Name: Artichoke with peas
Ingredients: 5-6 artichokes; 1 onion; 2 carrots; 500g peas; 1 bunch of dill; 250ml tomato sauce; 3 potatoes; oil; salt; pepper; 1 tablespoon of Delikat; water

Savory - Artichoke with peas by Dimitrina L. - Recipia

I have made this artichoke and pea recipe several times, especially when I find fresh artichokes or when I'm in the mood for something different from the usual vegetable stew. It's the kind of dish you prepare in one pot, without overthinking it, but in the end, you have something hearty and delicious. It works well in artichoke season, but you can also use frozen ones if you can't find fresh. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 35-40 minutes Servings: 4-6 Difficulty: easy Recipe type: main dish, vegetable dish Ingredients 5-6 artichokes 1 onion 2 carrots 3 potatoes (large cubes) 500 g peas 1 bunch of dill 250 ml tomato sauce oil (a few tablespoons, enough to cover the bottom of the pot) salt, pepper 1 tablespoon of vegetable seasoning (or another vegetable mix) water (enough to cover the vegetables by about an inch) Preparation steps 1. In a large pot, heat the oil over medium heat. 2. Chop the onion finely and slice the carrots into thin rounds. Add them to the pot and sauté for 2-3 minutes until the onion softens slightly. Do not fry them too hard, just enough to release their aroma. 3. Clean the artichokes, cutting them in half or quarters if they are larger. Add them to the pot, stir, and let everything sauté for a minute. 4. Peel the potatoes and cut them into large cubes. Add them to the other vegetables, along with the peas (if using frozen, there's no need to thaw them beforehand). 5. Gently stir and let the vegetables sauté together for another 3-4 minutes. Stir occasionally to prevent sticking. 6. Add the chopped dill, salt, and pepper to taste. Also add the tablespoon of vegetable seasoning. 7. Pour the tomato sauce over the vegetables. Add enough water to cover everything and leave about an inch of liquid above the vegetables. 8. Cover the pot and let it simmer on low to medium heat until the vegetables are cooked and the sauce has thickened. This should take about 35-40 minutes, but check occasionally to ensure the liquid doesn't reduce too much or stick to the bottom. 9. When the potatoes and artichokes are tender and the sauce is thick, turn off the heat. Taste for salt and pepper and adjust if necessary. 10. It can be served warm or at room temperature. Why I make this recipe often It's quick, has no complicated steps, and uses many seasonal vegetables. Artichokes, while not common in our cuisine, pair well with peas and tomato sauce. I often make it when I want something easy to cook that keeps well in the fridge for a few days. Tips and variations Tips If the artichokes are older or tough, you can blanch them for 3-4 minutes beforehand, so the potatoes and peas don't have to cook too long. If needed, add more water during cooking if the sauce reduces too quickly. You can adjust the tomato sauce if you want more or less liquid. For a more intense flavor, use fresh dill instead of dried. Substitutions Frozen peas work just as well as fresh ones. If you don’t have vegetable seasoning, you can just use salt and pepper. You can omit the potatoes if you want a lighter dish or substitute them with zucchini for a summer version. Variations Instead of white onion, red onion can also be used. You can add other seasonal vegetables, such as bell peppers or green beans. If you want a different flavor, add a bit of mint or parsley instead of dill. Serving ideas It works as a main dish, with fresh bread or even plain rice. It’s also suitable for packing or as a vegan dish. Chilled the next day, it’s just as tasty. Frequently asked questions 1. Can I use canned or frozen artichokes? Yes, if you can't find fresh artichokes, frozen ones work well. For canned, rinse them beforehand and add them towards the end to prevent them from breaking apart during cooking. 2. How long do I cook the artichokes and potatoes? It depends on the size of the pieces and how young they are. Usually, about 35-40 minutes on low heat is sufficient for all the vegetables. 3. Can I omit the vegetable seasoning from the recipe? Yes. You can completely skip the vegetable seasoning, just use salt, pepper, and plenty of herbs. You can add a pinch of paprika or other spices if you prefer. 4. Can I add meat? This is not a traditional meat recipe, but if you want, you can add chicken breast at the beginning when sautéing the vegetables or a bit of bacon at the end. Nutritional values Approximately, one serving (out of 6) has about 180-220 kcal, with low fat (5-6 g, depending on how much oil you use), carbohydrates 30-35 g, and protein 5-6 g. The dish has little added salt if you use vegetable seasoning. It is rich in fiber, vitamins (C, A), and minerals, thanks to the vegetables. Storage and reheating It keeps well in the fridge, in a covered container, for 2-3 days. When reheating, put it on low heat with a little water to prevent sticking. I do not recommend freezing, as the artichokes and potatoes change texture.

Preparation

We put oil in the pot to heat, chop the onion and the carrot into rounds and sauté them together. After the onion has softened, we add the artichokes cut in half, the potatoes in large cubes, and the peas. We let it cook for 3-4 minutes and add the chopped dill, salt, and pepper to taste. We add the tomato sauce and the seasoning, and enough water to cover it by a finger's width. We let it boil until it softens and a thick sauce forms. Enjoy your meal!

Artichoke with peas

Preparation

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