Artichoke Stew with Potatoes and Peas.

A light and nutritious one-pot dish, peas provide the right amount of protein as legumes, potatoes contribute carbohydrates, and artichokes are rich in fiber and vitamins.
You can replace peas with fresh or dried fava beans.
My grandma used to serve it on its own, or use it as a sauce for pasta or rice.
On Sunday evenings, she would poach eggs in it or add some meat bites if available.

Dietary information for diabetics: if you are diabetic, you can replace the potato with sweet potato, celery root, or Jerusalem artichoke.

If you insist on using potatoes, you must cook, cool, and then add them to the dish after cooking.

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Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

210.38 Kcal

calories per serving

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Energy 210.38 (Kcal)
Carbohydrates 41.24 (g) of which sugars 7.75 (g)
Proteins 10.26 (g)
Fat 1.66 (g) of which saturated 0.16 (g)of which unsaturated 0.37 (g)
Fibers 11.69 (g)
Sodium 150.19 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 artichokes (cleaned, even frozen)
14 oz potatoes
14 oz peas (even frozen)
2 oz onion (chopped)
2 teaspoons broth cube (vegetable)
1.7 cups water
to taste salt
to taste pepper
1 bunch chopped parsley
1 lemon

Artichoke Stew with Potatoes and Peas

Tools

What we need to make

1 Knife
1 Bowl
1 Pan

Steps

To make

let’s start by cleaning the vegetables:
Remove the leaves from the artichokes, once you have the artichoke hearts, remove the internal fluff, fill a large bowl with cold water and add the juice of half a lemon.
You can also use the upper part of the stems.
Now cut them into wedges, immerse and soak them until ready to use.
Peel the potatoes and cut them into pieces the same size as the artichoke wedges.
Peel or defrost the peas under cold water.
Now slice and finely chop the onion, add it to the olive oil and fry until the onion appears slightly golden.
At this point, add about 1.7 cups of water, the homemade vegetable broth cube, and the previously cut vegetables.
Cover with a lid for about 10 minutes, then uncover, lower the heat and continue cooking until you can easily pierce the potatoes with a fork.
If needed, add more water.
At the end of cooking, adjust salt and pepper, and add chopped parsley.
Artichoke Stew with Potatoes and Peas is ready, enjoy your meal.