A main or side ready in under 30 minutes!
This vegetarian green pea and artichoke stew is known in Greece as arakas me aginares. You only need a few ingredients, and it’s ready in less than 30 minutes. It’s a delicious vegan main dish or a great side dish for any meat. This recipe is my mom’s, and I love it just the way she makes it. I don’t change a thing. However, you can change up the herbs, use frozen or canned peas, and even throw in some grated garlic to make it your own. You’re going to love it as much as I do.
Why you’ll want to make this
- Soft artichoke hearts
- Creamy peas
- Fresh herb and lemon sauce
- A simple and delicious meal or side in less than 30 minutes!
- Olive oil
- Scallions –thinly sliced, swirled in cool water and scooped out to remove any dirt
- Green peas –frozen or canned
- Canned artichokes –drained Reese quartered artichokes are my favorite
- Finely chopped fresh dill –mint, parsley, or a combination of herbs can be used
- Fresh lemon juice
- Freshly cracked black pepper
My mom uses canned peas, and the sauce comes out a little thicker. The peas also end up a little creamier. I typically have frozen peas in the freezer, so that’s what I use most of the time. In my video for artichoke and pea stew, I use dill. It’s fresh, and I love the smell. However, mint goes well with peas, and parsley would add a deep herb flavor. So, use the herbs you like and have on hand. As for the artichokes, it’s not cost-effective or worth the time to use fresh artichokes. Use your favorite canned artichokes, and call it a day. Just be sure the artichokes aren’t in vinegar brine because it would be overpowering in this dish.
How to make artichoke and pea stew
- Add the scallions and olive oil to a pot and cook over medium heat until soft –about 3-5 minutes.
- Season with a pinch of salt, and then add the peas, dill, salt, and pepper.
- Cook over medium heat for 8-10 minutes until tender.
- Then, add the artichoke hearts, season with salt and pepper, and add the water and lemon juice.
- Warm through, and adjust the seasoning if needed.
I know this stew makes for a great vegetarian and vegan main dish, but it pairs perfectly with lamb. So, if you’re serving lamb for Easter or a dinner party, be sure this stew is right beside it. It’s very easy to make and tastes even better the next day. So, make extra! Kali Orexi!
More Vegetarian Sides:
- Creamy White Bean Kale Soup
- Eggplant Dip: Melitzanosalata
- Eliopitakia: Mini Olive Pies
- Ladenia Kimolou: Ancient Greek Pizza
Watch the Video:
- 1/4 cup olive oil
- 5-6 scallions, thinly sliced
- 1 pound (about 500g) green peas, frozen or canned
- 38 oz (800g) canned artichokes, drained
- 1/4 cup finely chopped fresh dill
- 3-4 tablespoons fresh lemon juice
- salt, to taste
- freshly cracked black pepper
- 1/4 cup water, or more
Add the scallions and olive oil to a pot and cook over medium heat until softe. About 3-5 minutes. Season with a pinch of salt.
Add the peas, dill, salt and pepper and cook over medium heat for 8-10 minutes util tender.
Add the artichoke hearts and season with salt and pepper. Add the water and lemon juice and warm through. Taste and adjust the seasoning if needed.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs
Isaac Mizrahi 6 qt Cast Iron Dutch Oven with Lid - Red
Isaac Mizrahi 6 qt Cast Iron Dutch Oven with Lid - Lime Green
Traditional Cretan Aprons (heavier fabric)
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)