Sautéed Peas and Artichokes

Sautéed Peas and Artichokes

  • Preparation 15 min
  • Cooking 10 min
  • Servings 4
Featured in RICARDO Magazine (BACK TO SCHOOL 2016)

Categories

Ingredients

    • 1 jar (12 oz/340 ml) oil-packed artichoke hearts, drained and quartered
    • 2 tbsp butter
    • 4 cups (600 g) frozen peas, thawed
    • 1 clove garlic, chopped
    • 1 tbsp chopped oil-packed sun-dried tomatoes
    • 1 tbsp chopped fresh mint
    • Salt and pepper

Preparation

Note from Ricardo

You can also use 1 can (14 oz/398 ml) of artichoke hearts in this recipe. However, because they are often preserved in vinegar, rinse before using.

Personal Note