One-Pan Creamy Artichokes and Peas
Published March 26, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 2leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced
- 2fresh tarragon sprigs, more for serving
- ¾teaspoon fine sea or table salt, more to taste
- 2tablespoons dry white wine or dry (white) vermouth
- 1(14-ounce) can halved or quartered artichokes packed in water, drained
- 1½cups vegetable or chicken broth
- ¼cup grated Parmesan, more for serving
- 2cups peas (10 ounces), fresh or frozen (no need to defrost)
- 1teaspoon finely grated lemon zest
- 1cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)
- ½cup whole-milk ricotta
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
209 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 11 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.
- Step 2
Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.
- Step 3
Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm.
Private Notes
Comments
Thirty two notes so far from cooks for this recipe and only one of them seems to be from someone who made the recipe as written. I'll join in with Dennis Gray in saying we made it as written at our house too and like Dennis and his wife, my hubby and I loved it. Tarragon, leeks, artichokes, peas, ricotta fresh herbs and all. Crusty bread for dunking in pan sauce. PS - if you don't enjoy tarragon, just leave out the couple of fresh springs it calls for.
For this recipe, just leave it out. Use more of the other herbs. For recipes in general, just leave it out. Use something you do like. Nobody needs more of that licorice-tasting nastiness in their lives.
Adopted for one: Used 1 shallot. Sauteed briefly, added TJ frozen artichoke hearts & baby lima beans, homemade chicken stock & white wine, & dried french tarragon. Reduced & added leftover rotessori chicken breast, frozen baby peas & parmesan. Lemon zest & bit of juice. Dash pepper. Served with buttered oven toasted french bread slices. 15 min max! DELISH
I followed the recipe entirely and it was divine.
It looked so simple I was a bit skeptical, but this was great. I added a 1/2 lb of orzo and was generous with ricotta.
I made this recipe as-is with pearl cous-cous on side. As someone who enjoys tarragon, I would personally add less next time. I found the over-savory-ness to be a bit much with the richness of the broth. I added mint and parsley as well, but I think dill would have been amazing. I also would choose marscapone for creaminess in future; the ricotta didn’t melt well and just added a gritty texture. Reheating is a challenge—the peas get mushy from overcooking while the artichokes get up to temp.