Best 4 Peas And Artichokes Greece Recipes

ROASTED ARTICHOKES WITH RICOTTA AND PEAS

Steps:

• Heat oven to 375 degrees.
• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
• Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
• Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
• In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

BAKED ORZO WITH ARTICHOKES AND PEAS

Steps:

• Make the béchamel and set aside.
• Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
• Place in the oven and bake 30 minutes, until lightly colored on top.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

PEAS AND ARTICHOKES à LA POLITA

Steps:

• Before you start, make sure all your fresh veggies are washed, especially the leeks.
• In a large pot on medium high heat, add your olive oil.
• Then add onions, garlic, scallions, leeks, parsley, and dill. Sauté until onions are transluscent. Season with some salt and pepper.
• Add the carrots. Sauté for 2 minutes.
• Now add peas and stir them so as to cover them with the juices in the pot. Season again generously.
• Add enough water to cover the peas and bring to a boil.
• Add the artichokes (you may halve them). Add a bit more water, and bring to a boil.
• Check for salt.
• Then, reduce heat to medium and cover halfway.
• Cook for about 45 min to an hour, or until peas are tender and take on a pale green hue.
• Check regularly for liquid. When it is done cooking, there should be some juice left. Tilt the pot. There should be about 2 cups of liquid left over.
• Take off the heat. If you wanna use flour as a thickening agent, just ladle out a little bit of the cooking liquid in a bowl. In it, mix in about a tablespoon of flour with a fork, and add it back to the pot. Fold in the sloshy stuff gently into the food so it incorporates evenly. Taste it! If you want it thicker, complete the same step, except use water or even juice of a whole lemon as liquid. At this point you can basically adjust it to YOUR liking.
• If you use cornstarch as the thickening agent, don't use the cooking liquid for the sloshy mixture. Instead just use your lemon juice.
• Remember to make it as thick or as acidic as you want. You really can't mess up here. Even if you put too much liquid you can reduce it by turning on the low heat knob.
• Eat with some feta or drizzle some olive oil on top (totally optional).