Spanish cuisine · Vegetable Dishes

Alcachofas con Guisantes

Artichoke hearts with young peas, onion and white wine braised gently until the sauce turns green and silky.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 300 g peas
• 1 onion
• 3 cloves garlic
• 150 ml white wine
• 1 tbsp flour
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim fresh artichokes down to the pale heart, halve them, scrape out the choke and immediately place the halves in water with the juice of half a lemon so they don't darken.
2. Finely dice the onion and garlic and sweat them in a wide pan in the olive oil over low heat for 6–7 min. until translucent, without letting them take on color.
3. Stir in the flour and toast for 1 min., then deglaze with the white wine and let it reduce uncovered for 2 min. until the smell of alcohol has gone.
4. Add the drained artichoke hearts, top up with 200 ml water, season with salt and braise gently, covered, for 15 min.
5. Scatter in the peas and cook uncovered for a further 8–10 min. until the artichokes are tender to the tip of a knife and the sauce thickens slightly.
6. Season to taste with plenty of chopped parsley, the remaining lemon juice and pepper, and serve warm with bread for dipping.