Artichoke And Pea Sauté Recipe

Name: Artichoke And Pea Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 3 cups frozen, quartered artichoke hearts, thawed (about 12 ounces); 1 1/2 tablespoons butter; 1/4 cup chopped shallots; 1 cup frozen peas, thawed; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 2 tablespoons fresh flat-leaf parsley leaves; 1 tablespoon torn fresh mint; 6 lemon wedges

Servings: persons

2 teaspoons canola oil
3 cups frozen, quartered artichoke hearts, thawed (about 12 ounces)
1 1/2 tablespoons butter
1/4 cup chopped shallots
1 cup frozen peas, thawed
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons fresh flat-leaf parsley leaves
1 tablespoon torn fresh mint
6 lemon wedges

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Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes; saute 4 minutes, stirring occasionally. Remove artichokes from pan. Melt butter in pan. Add shallots; saute 3 minutes or until shallots are tender and butter just begins to brown, stirring occasionally. Stir in the artichokes, peas, salt, and pepper; saute 30 seconds or until thoroughly heated. Remove from heat, and sprinkle with herbs. Serve with lemon wedges.
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155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons canola oil, 3 cups frozen, quartered artichoke hearts, thawed (about 12 ounces), 1 1/2 tablespoons butter, 1/4 cup chopped shallots, and more.

Yes, Artichoke And Pea Sauté falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Pea Sauté

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