Artichoke Hearts With Fresh Peas and Lemon

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.5 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Artichoke Hearts With Fresh Peas and Lemon calories by ingredient
Submitted by:


Another ode to Donna Klein. This is a side dish turned into a complete meal Another ode to Donna Klein. This is a side dish turned into a complete meal
Number of Servings: 3


    the hearts of two large artichokes, prepared and cut into small wedges
    1 cup sugar snap peas, stems removed
    1 1/2 cups cremini mushrooms, sliced thin
    3/4 cup cooked white beans
    2 tsp olive oil
    1/4 cup vegetable broth
    1T plus 1-2 tsp lemon juice
    salt and pepper to taste

    For couscous:
    1/2 cup dry couscous
    1.25 cups water and 1/2 vegetable bouillon cube


To prepare artichoke, snap off outerleaves down close to the heart. Keep going until the leaves you get to are very soft and pale. Then just cut across, cutting off the remaining leaf tops. Slice the stem off, leaving no more than 1/2', and pare the outer layers of that. Cut into 1/2's and scoop out the chokes. Slice into 1/2' thick slices (or 16ths, or whatever size looks like a doable bite.) Simmer in water with about 1T lemon juice added and a little salt, covered until very tender. Remove from the heat and set aside.

for the couscous: Heat 1.25 cups of water with the bouillon 1/2 cube. When it boils, add couscous, turn off burner, cover and let sit undisturbed for 7 minutes.

In a saute pan, heat olive oil and saute the mushrooms until they've released their liquids. Add peas and broth, cover and simmer until peas are tender. Add artichokes, beans, lemon juice, salt and pepper to taste and simmer until evenly hot.

This should be saucy/soupy.
Serve in bowls over couscous
Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user MADDY_AVENA.

Rate This Recipe