Artichoke hearts sautéed with baby peas, onions, capers, crushed red pepper and fresh parsley is a staple dish in our family. The artichokes are delicately tender to every bite while the peas are sweet and delicious, making this irresistible.
Next month it will be almost a year since we started our recipe blog, and even though its been fun, the hardest part is trying to get the actual measurements to Moms recipes when she cooks. She never measures anything, and yet she amazes us with how relaxed she is when cooking, and claims it's due to years of experience.
Artichoke hearts with baby peas is an easy side dish you can make in advance and re-heat before serving. It's a favorite in our family, and we hope you will enjoy it as well! This wonderful combo of vegetables goes perfect with any entrée.
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Artichoke Hearts Sautéed with Baby Peas, Onions and Capers
- 1 Tbsp. butter
- 1/4 cup olive oil
- 1 medium onion -chopped
- 2 garlic cloves -sliced
- 1/8 tsp. crushed red pepper
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 2 tsp. capers
- 1 box (9 ounce) Frozen Artichoke Hearts
- 1 bag (16 ounce) Frozen Baby Sweet Peas
- 1/4 cup fresh parsley - chopped
- 3/4 cup water
In a large deep skillet and on medium heat.
Heat olive oil with butter.
Add chopped onion, garlic slices and crushed red pepper. Sauté for about 3 minutes. Add the frozen artichoke hearts and capers. Lower the heat and simmer for 3 minutes, or until the artichokes defrosted and have softened a little.
Add the frozen peas, water, and chopped parsley. Season with salt and pepper. Cover with a lid and raise the heat. Bring to boil. Lower the heat and simmer for about 15 - 20 minutes, until the water has almost been absorbed. Taste for salt and adjust if needed. Turn off heat and serve.
Serves 6 - 8