|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 14g||50%|
|Total Sugars 25g|
|Vitamin C 124mg||621%|
|*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.|
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
Sauté the onion and dill until the onion softens, add tomatoes and cook for 8 to 10 minutes.
Add peas, artichoke hearts, salt, pepper, and water. Stir well.
Bring to a boil, cover, reduce heat and simmer for 30 minutes.
Turn off heat and add lemon juice.
Shake the pan to distribute (do not stir), cover, and let sit for 10 minutes before serving.