Spring Vegetables

An odd title considering that the canned artichoke hearts are a somewhat less-than-usual ingredient; I’d have thought a title featuring them might be appropriate. Nonetheless, this came from an Easter publication tossed out by the Radio Times. The artichokes remind me of Spain, where they are very popular and readily available, so I decided to try this with Merluza a la Plancha (Spanish griddled hake) – and very successful it was, too. 😉


serves: 4
preparation time: 10 mins
cooking time: 20 mins


  • 3 tbsp olive oil
  • 4 cloves garlic, sliced
  • 6 spring onions, chopped
  • 2 sprigs thyme, leaves only chopped
  • 280g/10oz jar/tin artichoke hearts (~4), drained and halved
  • 350g/12oz peas
  • grated zest 1 lemon, plus squeeze of juice
  • knob of butter
  • small handful parsley leaves, chopped


Heat the olive oil in a large saucepan, add the garlic and spring onions, then cook over a medium heat for 5 mins until the onions have softened.

Add the thyme, artichokes and peas, stir to combine. Tip in lemon juice, then cook for 5-10 mins until the peas are just done. Stir in lemon zest, butter and parsley, season to taste, then serve.

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  1. […] works well with the Spring Vegetables recipe and some oven-roasted vine cherry tomatoes. New potatoes with olive oil don’t go […]

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