Peas And Artichokes Greece Recipes

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PEAS AND ARTICHOKES (GREECE)



Peas and Artichokes (Greece) image

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

2 lbs frozen peas
1 lemon, juice of
1 pinch sugar
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
6 green onions
1 (14 1/8 ounce) can artichoke hearts, chopped
1 pinch salt
1 pinch pepper

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.

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)



Anginares Me Araka (Artichoke and Pea Stew) image

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

10 artichoke hearts, thawed (I go directly for the frozen)
1 lb baby peas
4 carrots, sliced thinly
2 large onions, chopped (approx 2 cups)
1 1/2 cups water
1 tablespoon tomato paste
1/2 cup olive oil
2 tablespoons minced dill
1 lemon, juice of
salt and pepper

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.

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