One-Pan Creamy Artichokes and Peas
Published March 27, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 2leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced
- 2fresh tarragon sprigs, more for serving
- ¾teaspoon fine sea or table salt, more to taste
- 2tablespoons dry white wine or dry (white) vermouth
- 1(14-ounce) can halved or quartered artichokes packed in water, drained
- 1½cups vegetable or chicken broth
- ¼cup grated Parmesan, more for serving
- 2cups peas (10 ounces), fresh or frozen (no need to defrost)
- 1teaspoon finely grated lemon zest
- 1cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)
- ½cup whole-milk ricotta
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
209 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 11 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.
- Step 2
Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.
- Step 3
Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm.
Private Notes
Comments
I'm not a picky eater but tarragon turns my stomach. What is a good substitute for fresh tarragon? I've done some searching and the answers are all over the place. Thanks.
For this recipe, just leave it out. Use more of the other herbs. For recipes in general, just leave it out. Use something you do like. Nobody needs more of that licorice-tasting nastiness in their lives.
Adopted for one: Used 1 shallot. Sauteed briefly, added TJ frozen artichoke hearts & baby lima beans, homemade chicken stock & white wine, & dried french tarragon. Reduced & added leftover rotessori chicken breast, frozen baby peas & parmesan. Lemon zest & bit of juice. Dash pepper. Served with buttered oven toasted french bread slices. 15 min max! DELISH
Although my twist makes this a different dish, I used olive oil instead of butter in step 1, then, at stage step 2, I did a teaspoon of butter to give everyting a lovely sheen. Replaced Ricotta with Feta and all else the same - comfort but healthier (former heart patient).
@Michele, you and I have the same imagination. To me, tarragon is an essential with artichoke! I steam mine, and along with the tarragon add a coarsely chopped clove or two of garlic.
Why make the recipe if tarragon is "nasty"? It is the signature herb /flavor. I made the recipe as is, and it was delicious, if you have to like herbs!
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