Lemony Artichokes & Peas
Submitted by Liddotiki
Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minLemony artichokes and peas is the kind of dish you make when artichokes finally show up at the farmers market and you want them to be the star, not the prep job. Fresh artichokes get trimmed down to the heart and inner leaves, sliced thin, and held in lemon water to stop them browning while you work.
The braise itself is gentle and patient. Olive oil, basil, and onion get warmed together in a wide pan, then the artichokes go in with a splash of water that you replenish in half-cup increments as it cooks off, about 25 minutes total. This slow stovetop method softens the artichokes without frying them and lets the lemon and basil perfume the whole pan.
Peas join late in the cook so they stay sweet and bright green, and a final splash of lemon juice or champagne vinegar at the end pulls all the flavors into focus.
Use fresh peas if you can get them in spring. Frozen work fine the rest of the year, but their texture is softer and they only need a couple of minutes to heat through.
Chef Tips
- Wear gloves while trimming raw artichokes. The leaves stain hands black within minutes.
- Use a heavy enameled pot or saute pan. Thin pans scorch the bottom of the artichokes during the long braise.
- Don’t skip the second splash of olive oil at the end. It enriches the syrupy pan juices into a proper sauce.
- Save trimmed leaves and stems to make stock. Artichoke trimmings give vegetable stock an earthy depth.
Variations
- Swap basil for fresh mint for a sharper, more cooling flavor.
- Add a splash of white wine in the first water addition for more complexity.
- Stir in cooked orzo at the end for a one-pan vegetarian main.
Ingredients
Directions
Sice the upper ⅔ of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base.
Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces ¼ to ½ inch thick.
As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
Salt lightly and give them a stir to coat them with the oil, then add ¾ cup water and cook over a medium-low flame.
As the water cooks off, add more, in ½-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done.
Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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