Hi. It's Lois at Recipe Idea Shop, telling you about a delicious side dish, Peas-Artichokes Stir Fry. I love both of these vegetables - in fact, I like most vegetables. Life is so boring if you eat the same old thing every day, don't you agree?
Peas-Artichokes Stir Fry, tasty protein.
Recipe Idea: Peas-Artichokes Stir Fry, Tasty Protein
When I was a kid, we never ate frozen vegetables. They were more expensive than home-canned or store-bought canned vegetables. My mom had a big garden and canned lots of veggies, mostly green beans and tomatoes. We ate the vegetables fresh out of the garden if they were in season. I don't recall growing peas; I imagine it was because they took more work to shell, and cook and my mom always worked full time. With four kids, she took a lot of shortcuts in her cooking.
My siblings were not fond of peas, but since I liked them and was often the one doing the cooking and babysitting, guess who had to eat them? My sister Nancy never forgave me for the peas. Just about the only vegetables she ate were potatoes and corn. My sister Judy would eat most vegetables if they were raw, but she hated cooked vegetables.
Since I do like peas and artichokes, when I came across this Peas-Artichokes Stir Fry recipe in Cooking Light magazine, I had to give it a try. The original recipe calls for frozen artichokes, but I didn't have any of those. I did, however, have marinated artichokes, and I used them. It was a little tangy due to the marinade, but it was delicious nonetheless!
Peas and Artichokes
Author: Recipe Idea Shop
Ingredients
- 2 teaspoons olive or canola oil
- ¼ cup chopped shallots
- 3 cups artichoke hearts frozen & thawed or marinated and thoroughly rinsed
- 1 tablespoon butter
- 1 cup frozen peas thawed
- ⅛ teaspoon black pepper
- 2 tablespoons parsley
- 1 teaspoon dried mint or 1 tablespoon fresh
- 6 lemon wedges or 1 tablespoon lemon juice
- Salt to taste
Instructions
- Heat the oil and butter in a large skillet over medium heat.
- Sauté the shallots until transparent.
- Add the artichokes; sauté 4 minutes, stirring occasionally.
- Add the thawed peas, pepper, parsley and mint.
- Sauté 30 seconds to heat thoroughly.
- Stir in lemon juice or serve with lemon wedges.
- Eat immediately.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.