The recipe for this side dish with artichokes, peas and potatoes is ideal for the whole family and perfect if you’re after a light dish to serve with meat, fish or as a vegetarian main. It’s a tasty, more substantial alternative to the classic Florentine-style peas or to my pan-fried peas with tomato, with a seasonal twist thanks to fresh artichokes.
I chose to prepare it in a skillet to get a soft and flavorful side dish, but you can also opt for the oven-baked version if you prefer it slightly crispier. This dish is reminiscent of potatoes, onion and pancetta with peas, but with some ingredient variations that make it more springlike and Mediterranean.
Curious to see how to make it step by step? Follow me in the kitchen!
See you at the next recipe… and in the meantime, set the table!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 4 artichokes
- 3 potatoes (medium)
- 7 oz (about 1 1/3 cups) frozen peas
- 1 onion
- 4 tbsp extra virgin olive oil
- 1/2 cup water
- to taste salt
- to taste pepper
- 1 bunch parsley (chopped)
- to taste lemon juice (for the artichokes)
Tools for artichokes and peas side dish
- Pan
- Bowl
Steps: artichokes and peas with potatoes
Trim the artichoke stems and remove the tough outer leaves. With a knife, also shorten the tips.
Cut the artichokes first in half, then into quarters and finally into eighths, then place them in a bowl of water to which you’ve added the juice of half a lemon to prevent them from browning.
Wash and peel the potatoes, then cut them into small cubes so they cook better and more evenly.
Peel the onion and slice it thinly.
In a large skillet, heat 4 tbsp of oil and add the sliced onion, letting it soften for a few minutes.
Add the cut potatoes and let them brown for 5 minutes.
Add the drained artichokes and stir, then add the peas (still frozen).
Season with salt and pepper and add 1/2 cup of water.
Cover with a lid and cook over medium-low heat for about 20 minutes, stirring occasionally; then uncover and continue cooking over a slightly higher flame for another 2–3 minutes.
Finish with a sprinkle of fresh chopped parsley before serving.
Your artichokes, peas and potatoes skillet side dish is ready: vegetarian, vegan, gluten-free and lactose-free, light yet full of flavor. A simple, seasonal recipe, perfect to serve with meat, fish or as a vegetarian main. Try it to bring a Mediterranean, tasty dish to the table that’s suitable for the whole family!
Storage and tips
Storage: The artichokes, peas and potatoes skillet side dish keeps in the refrigerator in an airtight container for 2–3 days. Before serving, I recommend gently reheating it in a pan, adding a drizzle of oil if needed.
Tips: Cut potatoes and artichokes into similar-sized pieces for even cooking.
FAQ
Can I make this recipe in the oven?
Absolutely! Spread the vegetables in a single layer on a baking tray and bake at 392°F for about 35–40 minutes, stirring halfway through. You’ll get a crispier result.
Can I replace the water with broth?
Yes, you can replace half a cup of water with vegetable broth to make the side dish even more flavorful. Note: check that the broth is certified gluten-free if you want to keep the recipe completely gluten-free.
What can I pair this side dish with?
It’s perfect with meat, fish or as a vegetarian main, but it’s also tasty on its own as a light seasonal dish.
