Greek Dilled Peas With Artichoke Hearts

Artichoke peas onions and carrots
Blanchi Costela / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
489 Calories
28g Fat
57g Carbs
11g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 489
% Daily Value*
Total Fat 28g 36%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 718mg 31%
Total Carbohydrate 57g 21%
Dietary Fiber 14g 50%
Total Sugars 25g
Protein 11g
Vitamin C 124mg 621%
Calcium 132mg 10%
Iron 5mg 26%
Potassium 784mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is quick and easy to make with frozen peas, frozen artichoke hearts, fresh herbs, and that final touch of lemon juice. It calls for a lot of fresh dill, but if it's too much for your taste, you can use less or the equivalent of dried dill.


  • 1 3/4 pounds frozen peas

  • 3/4 pound frozen artichoke hearts

  • 1 bunch fresh dill (about 2 1/2 ounces), stems removed and chopped, or 3 to 4 tablespoons dried dill weed

  • 3 large green onions, chopped

  • 2 medium ripe tomatoes, grated, or finely chopped, with juice

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 cup olive oil

  • 1 cup water

  • 1 to 2 lemons, juiced

Steps to Make It

  1. Sauté the onion and dill until the onion softens, add tomatoes and cook for 8 to 10 minutes.

  2. Add peas, artichoke hearts, salt, pepper, and water. Stir well.

  3. Bring to a boil, cover, reduce heat and simmer for 30 minutes.

  4. Turn off heat and add lemon juice.

  5. Shake the pan to distribute (do not stir), cover, and let sit for 10 minutes before serving.

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