This is a great dish on its own, perhaps served with some good feta and a slice of crusty bread or as a side to chicken or fish. You may cook it with frozen peas without losing any of the flavour but do add the peas at the same time as the pre-cooked artichokes, ie after the first 15 minutes.
Ingredients (serves 3-4 as a side dish)
- 250g carrots, peeled and thickly sliced
- 250g shelled fresh garden peas
- 1 jar of artichokes in oil (170g net weight)
- 2 garlic cloves
- 1 medium size onion, roughly chopped
- 250ml vegetable stock
- 3 tbsp extra virgin olive oil
- 250ml vegetable stock
- 1 tbsp of each finely chopped mint, oregano and dill or fennel
- ½ tsp sweet paprika
- ½ tsp dried oregano
- A pinch of chilli flakes
- Salt and pepper to taste
- 1 lemon (juice)
Method
Bring a large pan to a medium heat and add the olive oil and the onion. Sweat the onion for 4-5 minutes until soft and translucent. Add the garlic and cook for a further 2 minutes, then the carrots and peas and stir for a couple more minutes before adding the stock. Bring to the boil, cover the pan, lower the heat and cook for 15 minutes.
When the time is up, add the strained artichokes, herbs, spices and salt and pepper. Give it all a good stir, cover and cook for another 15 minutes or until the vegetables are cooked.
Finish by adding the lemon juice, adjust seasoning and add a little more chopped fresh mint.