Greek Dilled Peas with Artichoke Hearts

Written by
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Nancy Gaifyllia
Updated 08/09/19
Artichoke peas onions and carrots
Blanchi Costela / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 5-6 servings
Nutritional Guidelines (per serving)
525 Calories
29g Fat
58g Carbs
13g Protein
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Nutrition Facts
Servings: 5-6 servings
Amount per serving
Calories 525
% Daily Value*
Total Fat 29g 37%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 619mg 27%
Total Carbohydrate 58g 21%
Dietary Fiber 12g 42%
Protein 13g
Calcium 276mg 21%
*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.

Ingredients

  • 1 3/4 pounds of frozen peas
  • 3/4 pound of frozen artichoke hearts
  • 1 bunch of fresh dill (about 2 1/2 ounces) , stems removed, chopped (or 3-4 tablespoons of dried dill weed)
  • 3 large green onions (chopped)
  • 2 medium ripe tomatoes (grated or finely chopped with juice)
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 3/4 cup of olive oil
  • 1 cup of water
  • Juice of 1 to 2 lemons

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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