Artichokes with potatoes and peas are an excellent side dish, ideal for accompanying roasts, white or red meatloaves, etc. … as well as enhancing the flavor of a simple grilled steak on any given day.
They are really easy and quick to make and offer a great way to use those artichokes that might not look their best but are still good to eat.
What we will need is only the tender and flavorful interior, which, when combined with potatoes and peas, will create a delicious side dish, even beyond expectations.
Try it, and I think you’ll enjoy serving it at family lunches and dinners or with friends.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 208.64 (Kcal)
- Carbohydrates 30.71 (g) of which sugars 3.32 (g)
- Proteins 6.96 (g)
- Fat 8.84 (g) of which saturated 1.32 (g)of which unsaturated 0.34 (g)
- Fibers 11.99 (g)
- Sodium 205.24 (mg)
Indicative values for a portion of 5 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
- 8 artichokes (medium)
- 3 potatoes (medium)
- 2 oz g spring onions (or dry onion)
- lemon juice (of one lemon)
- 5.3 oz g peas (frozen or fresh)
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
Tools
- 1 Pan nonstick 11 inches
- 1 Knife kitchen
- Bowls
Steps
For preparing the artichokes, potatoes, and peas side dish, first prepare a bowl filled with water and acidulated with the juice of a lemon.
Start by cleaning the artichokes, removing the tougher part of the stem and the leaves to get only the hearts.
Once you reach the more tender inner leaves, instead of removing them completely, you can cut them with a knife to retain the tender part.
Then cut the artichokes into quarters, remove the inner choke, and slice.
Drop the slices into the water and lemon mix.
In another bowl filled with water only, drop the peeled and diced potatoes into not very large chunks.
At this point, take a large saucepan or non-stick pan and place the sliced onion and olive oil in it and start to gently sauté.
Add the well-drained potatoes and artichokes.
Season with salt and a grind of black pepper.
After a few minutes, pour a glass of water into the pot, and when it starts boiling, add the peas.
Continue cooking, adding water if needed.
After about 20 minutes, the vegetables will be cooked.
Before turning off the heat, adjust the salt and pepper as needed.
The artichoke, peas, and potato side dish is ready.
Storage
In the fridge, tightly sealed in an airtight container, for 2-3 days.
In the fridge, tightly sealed in an airtight container, for 2-3 days.
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