Peas with artichokes (Μπιζέλια με αγκινάρες)
Benefits of peas with artichokes
- Fair amount of fiber and antioxidants
- Help the liver and gallbladder
- May protect against heart disease and cancer
- Good source of Vitamin C, iron, Calcium and B vitamins
- High protein content
- Rich in potasium
- Low in calories
- May protect against skin cancer
- Restores the flow of bile from gallbladder
- Relieve constipation
Tips & tricks
The hardest part of this meal is to find the best artichokes. The peak season for artichokes is March through May. Choose an artichoke that has a healthy green color and has tight leaves. Choose a small or medium-sized artichoke that is heavy for its size, because the large ones have tougher leaves.
To test an artichoke for freshness, bend a leaf. If it bends but doesn't break, the artichoke may be no good.
- Add 1 tbsp of salt and 2 tbsp of lemon juice. The artichokes will be dipped in this solution in order to prevent discoloration of the artichokes during mis en place (ingredient preparation).
- Stop removing artichoke leaves when the leaves are tender.
- Cut and discard one third of the head of the artichoke, as shown.
- Cut off the outer portion of the stem and peel all the outer fibrous portion of the stem.
- Cut the artichoke in half and discard the thorny inner choke.
- Add the onions and sauté for about 10 minutes or until transluscent.
- Add the salt, tomato paste and tomato sauce.
- Season with pepper.
- Add sugar.
- After 15 minutes of sauteing, add the peas, dill and shallots.
- Add water or chicken stock.
- Add the artichokes.
- Cover, and quickly bring to a boil. Once boiling, immediately lower the heat to medium/low.
- Bring to a light boil, lower the heat to medium/low and continue simmering for about two to three hours or until only the oil is left in the pot.
- Continue simmering for about two to three hours or until only the oil is left in the pot.