ROASTED ARTICHOKES WITH RICOTTA AND PEAS
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Provided by Melissa Clark
Categories vegetables, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
- Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
- Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
- In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.
BAKED ORZO WITH ARTICHOKES AND PEAS
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the béchamel and set aside.
- Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
- Place in the oven and bake 30 minutes, until lightly colored on top.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams
ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)
Make and share this Anginares Me Araka (Artichoke and Pea Stew) recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
- Add 1 1/2 cups of water and bring to the boil.
- Cook for 10 minutes.
- Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
- Cover and cook for 10 minutes more.
- Add the peas and dill, check seasoning.
- Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
- This is best served warm, nearly room-temperature.
- Serve with feta and crusty bread to mop up the juices.
PEAS AND ARTICHOKES (GREECE)
Make and share this Peas and Artichokes (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
- Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
- Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
- In a saucepan heat olive oil & cook onions to soften.
- Cut artichoke hearts into halves or quarters & add to onions.
- Add peas, salt & pepper & cook for 5 minutes, then serve immediately.
More about "peas and artichokes greece recipes"
GREEK ARTICHOKE STEW - AGINARES A LA POLITA - REAL GREEK …
From realgreekrecipes.com
4/5 (20)Category Main CourseCuisine GreekCalories 880 per serving
- Clean and prepare the artichokes if using fresh. Dipping them in lemon water while you do so, so they won't darken in color. Check out this tutorial if you haven't done this before.
- Heat the 10 tablespoons of olive oil in a wide cooking pot over high heat. Add the red onion, spring onions, and spring garlic and saute until golden and caramelized.
ARTICHOKE & PEA STEW (ARAKA) - DIMITRAS DISHES
From dimitrasdishes.com
4.4/5 (16)Servings 4Cuisine GreekCategory Sides
EASY GREEK RECIPE: BRAISED ARTICHOKES & PEAS - TASTING …
From tastingtable.com
Servings 4Total Time 50 minsCategory Appetizer, Side DishCalories 429 per serving
ARTICHOKES A LA POLITA – GREEK ARTICHOKE AND PEAS STEW
From pandespani.com
ARTICHOKES AND PEAS IN AN EGG-LEMON SAUCE (Αγκινάρες …
From miakouppa.com
ARTICHOKE HEARTS AND PEAS RECIPE ON FOOD52
From food52.com
ARTICHOKES "A LA POLITA": THE DELICIOUS, TRADITIONAL, VEGAN …
From cucinacaruso.com
GREEK PEAS AND POTATO STEW WITH TOMATOES RECIPE …
From mygreekdish.com
ARTICHOKES WITH GREEN PEAS IN TOMATO SAUCE - GREEK …
From cookinginplaingreek.com
GREEK ARTICHOKES, GREEN PEAS, AND POTATOES
From mediterraneanliving.com
GREEK DILLED PEAS WITH ARTICHOKE HEARTS RECIPE - THE …
From thespruceeats.com
4.3/5 (17)Total Time 40 minsCategory Side DishCalories 489 per serving
ARTICHOKES: WHY YOU SHOULD LEARN TO COOK WITH THEM | SBS FOOD
From sbs.com.au
AEGEAN STYLE ROASTED ARTICHOKES & POTATOES | MEDITERRANEAN DIET ...
From dianekochilas.com
GREEK ARNAKI (LAMB) WITH ARTICHOKES RECIPE - GREEK CITY TIMES
From greekcitytimes.com
BOW TIE PASTA RECIPES THAT PROVE FARFALLE IS THE BEST NOODLE
From southernliving.com
GREEK STYLE PEAS & ARTICHOKE HEARTS | GREEK VEGAN RECIPE
From youtube.com
ARTICHOKE AND PEA SAUTé RECIPE | MYRECIPES
From myrecipes.com
THE AFFORDABLE ONE-PAN MEAL I MAKE ONCE A WEEK - SIMPLY RECIPES
From simplyrecipes.com
GREEK STYLE ARTICHOKE & PEA STEW | VEGAN GREEK RECIPES - YOUTUBE
From youtube.com
THIS VEGETARIAN LASAGNA IS BURSTING WITH SPRING VEGETABLES - THE …
From nytimes.com
15 SPRING SALAD RECIPES - FOOD & WINE
From foodandwine.com
RECIPES FOR SOUPS AND STEWS ON COOL SPRING NIGHTS
From latimes.com
You'll also love