Peas And Artichokes Greece Food

ARAKAS KOKINISTOS (GREEK PEAS)

Arakas Kokinistos (Greek Peas) image

A traditional Greek Dish of peas and vegetables in a herby tomato sauce. Served as a side dish or main dish, this simple but flavorful dish is gluten-free and dairy free.

Provided by Heart Healthy Greek

Time 1h

Number Of Ingredients 12

Ingredients

1 cup onion (diced)
3 clove garlic (minced)
1 potato (diced)
1 12 oz bag Frozen peas
2 carrots (cut into bitesize pieces)
⅓ cup tomato paste
1 cup low sodium chicken broth
2 cups water
1 tsp pepper
2 tsp oregano
¼ cup dill
1/4 cup olive oil

Steps:

Heat olive oil in a medium sized pot. Add onion and sauté until soft.
Add the carrots, garlic, and potatoes, continue to sauté for an additional 3-4 minutes,
Mix the tomato paste with the water until dissolved.
Add the tomato mixture to the pot, along with the pepper, oregano, and dill.
Add the peas and the cup of chicken broth, Stir until all the ingredients are incorporated. cover and bring the mixture to a boil.
Reduce the heat to simmer and cook covered for 40 minutes. Serve immediately, or refrigerate to serve the next day.

Nutrition Facts : Calories 180 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 180 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

PEAS AND ARTICHOKES (GREECE)

Peas and Artichokes (Greece) image

Make and share this Peas and Artichokes (Greece) recipe from Food.com.

Provided by Sydney Mike

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs frozen peas
1 lemon, juice of
1 pinch sugar
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
6 green onions
1 (14 1/8 ounce) can artichoke hearts, chopped
1 pinch salt
1 pinch pepper

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.

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Anginares Me Araka (Artichoke and Pea Stew) image

Make and share this Anginares Me Araka (Artichoke and Pea Stew) recipe from Food.com.

Provided by evelynathens

Categories Stew

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

10 artichoke hearts, thawed (I go directly for the frozen)
1 lb baby peas
4 carrots, sliced thinly
2 large onions, chopped (approx 2 cups)
1 1/2 cups water
1 tablespoon tomato paste
1/2 cup olive oil
2 tablespoons minced dill
1 lemon, juice of
salt and pepper

Steps:

Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
Add 1 1/2 cups of water and bring to the boil.
Cook for 10 minutes.
Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
Cover and cook for 10 minutes more.
Add the peas and dill, check seasoning.
Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
This is best served warm, nearly room-temperature.
Serve with feta and crusty bread to mop up the juices.

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