Artichokes, potatoes, and peas in a pan is an easy, quick, and delicious recipe, a simple and tasty vegetable side dish that everyone will love, both young and old. I adore these 3 vegetables, which work so well together, so for dinner, I prepared this dish that we devoured in 2 minutes! You’ll only dirty one pan to make the artichokes, potatoes, and peas, and you can use either fresh or frozen artichokes and peas; they are also excellent as a vegetarian main course or as an Easter appetizer. They are soft and have a crispy crust thanks to an ingredient that makes them super; they are not fried but cook with a little oil!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz potatoes
- 9 oz artichoke hearts
- 9 oz peas
- 1 cup water
- 1/3 cup rice flour
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The artichokes, potatoes, and peas are very easy and quick to prepare; first, clean the artichokes if you buy them whole, take only the heart and cut it in half. Alternatively, frozen ones are perfectly fine (as are the peas). Peel the potatoes and cut them into chunks.
In a pan, place the potatoes, pour in the water, cover with a lid, and bring to a boil.
At this point, add the peas and artichoke hearts and continue cooking for 10 minutes, always with the lid on.
Remove the lid and cook the vegetables until the water has completely evaporated, then season with salt and pepper, add the oil, and sauté the artichokes, potatoes, and peas for 5 minutes. Then add the rice flour and, stirring often, let them brown.
The artichokes, potatoes, and peas are ready to enjoy!
Notes:
The artichokes, potatoes, and peas can be stored at room temperature for a few hours or in the fridge for a couple of days. For this recipe, I used fine frozen peas; if you use fresh or larger frozen peas, the cooking time will be longer. If you don’t have rice flour, you can use regular all-purpose flour, but with rice flour, the artichokes, potatoes, and peas will be lighter and crispier. Gluten-free and also vegan recipe.
More recipes with artichokes HERE
More recipes with peas HERE
