Artichoke stew with potatoes and peas.
A light and nutritious one-pot meal, peas provide the right amount of protein as legumes, while potatoes offer carbohydrates, and artichokes are rich in fiber and vitamins.
You can substitute peas with fresh or dried fava beans.
My grandmother served it alone, or she used it to dress pasta or rice.
On Sunday evenings, she poached eggs in it or added small pieces of meat, whatever was available.
Dietary Information for Diabetics: if you are diabetic, you can substitute the potato with sweet potato or celeriac, or Jerusalem artichoke.
If you want to use potatoes, they must be de-amyloids: cook them, cool them, and then add them to the dish after cooking.
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- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- 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, also frozen)
- 14 oz potatoes
- 14 oz peas (also frozen)
- 2 oz onion (chopped)
- 2 tsps broth cube (vegetable)
- 13.5 oz 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 Basin
- 1 Pan
Steps
To make
Let’s start by cleaning the vegetables:
Remove the leaves from the artichokes, once you get the artichoke hearts, remove the internal fuzz, fill a large bowl with cold water and add the juice of half a lemon.
You can also use the top part of the stalks.
Now cut them into wedges, immerse them and leave them to soak until use.
Peel the potatoes and cut them into pieces the same size as the artichoke wedges.
Shelled or thaw peas under cold water.
Now slice and finely chop the onion, add it to the extra virgin olive oil and sauté until the onion appears slightly golden.
At this point, add about 400 ml of water, 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 pierce the potatoes with a fork.
If needed, add more water.
At the end of cooking, adjust the salt and pepper, and add chopped parsley.
Artichoke Stew with Potatoes and Peas is ready, enjoy your meal.
Artichoke Stew with Potatoes and Peas can be stored in the fridge for up to 3 days
Artichoke Stew with Potatoes and Peas can be stored in the fridge for up to 3 days
FAQ (Frequently Asked Questions)
Artichoke Stew with Potatoes and Peas
I am diabetic, can I replace potatoes? And with what?
Yes, you can substitute them with sweet potatoes or celeriac
Yes, you can substitute them with sweet potatoes or celeriac
