By: | | Meals, Mediterranean Cooking
Spring in a dish! Try this light, vegetarian recipe and you will love the way all flavors mix together.
Serves: 5 Prep. time: 20′ Cooks in: 50′ Ready in: 1:10′
Ingredients
10 large artichokes, prepared
1 kg fresh peas, prepared
1 cup extra-virgin olive oil
1 cup dill, finely chopped
10 spring onions, finely chopped
300 g tinned tomatoes, finely chopped
200 ml tomato juice
1 tbsp sugar
salt, black pepper
Method
Step 1
In a large pan heat oil on medium heat and cook spring onions until shiny. Add peas and artichokes and stir for 1 minute. Add all tomato and a little water to cover peas.
Step 2
Stir in sugar, season with salt and pepper, cover with lid and cook for 40-45 minutes or until vegetables are tender and sauce thickens. Before you remove pan from heat, stir in dill and extra salt or pepper if necessary. Serve warm with crusty bread and some feta cheese.
Photo: George Drakopoulow – Food styling: Elena Jeffrey
Spring in a dish! Try this light, vegetarian recipe and you will love the way all flavors mix together.
Serves: 5 Prep. time: 20′ Cooks in: 50′ Ready in: 1:10′
Ingredients
10 large artichokes, prepared
1 kg fresh peas, prepared
1 cup extra-virgin olive oil
1 cup dill, finely chopped
10 spring onions, finely chopped
300 g tinned tomatoes, finely chopped
200 ml tomato juice
1 tbsp sugar
salt, black pepper
Method
Step 1
In a large pan heat oil on medium heat and cook spring onions until shiny. Add peas and artichokes and stir for 1 minute. Add all tomato and a little water to cover peas.
Step 2
Stir in sugar, season with salt and pepper, cover with lid and cook for 40-45 minutes or until vegetables are tender and sauce thickens. Before you remove pan from heat, stir in dill and extra salt or pepper if necessary. Serve warm with crusty bread and some feta cheese.
Photo: George Drakopoulow – Food styling: Elena Jeffrey
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