Sautéed Peas and Artichokes

Name: Sautéed Peas and Artichokes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 jar (12 oz/340 ml) oil-packed artichoke hearts, drained and quartered; 2 tbsp butter; 4 cups (600 g) frozen peas, thawed; 1 clove garlic, chopped; 1 tbsp chopped oil-packed sun-dried tomatoes; 1 tbsp chopped fresh mint; Salt and pepper

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Preparation 15 min
Cooking 10 min
Servings 4

Featured in RICARDO Magazine BACK TO SCHOOL 2016

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

Ingredients

- 1 jar (12 oz/340 ml) oil-packed artichoke hearts, drained and quartered
- 2 tbsp butter
- 4 cups (600 g) frozen peas, thawed
- 1 clove garlic, chopped
- 1 tbsp chopped oil-packed sun-dried tomatoes
- 1 tbsp chopped fresh mint
- Salt and pepper

Preparation

- In a large skillet over medium-high heat, brown the artichokes in the butter.
- Add the peas, garlic and tomatoes. Continue cooking for about 5 minutes or until the peas are al dente. Add the mint. Season with salt and pepper.

Note from Ricardo

You can also use 1 can (14 oz/398 ml) of artichoke hearts in this recipe. However, because they are often preserved in vinegar, rinse before using.

Sautéed Peas and Artichokes

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Ingredients

Preparation

Note from Ricardo

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