Braised Peas, Artichokes And Lettuce

Braised Peas, Artichokes And Lettuce

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Servings: 4
Calories: 635


  • 10 oz young peas or petits pois fresh or frozen
  • 2 lettuces
  • juice of 1 lemon
  • 6 young tender artichoke hearts
  • 1 small onion peeled and finely chopped
  • 1 sprig thyme
  • 7 floz vegetable stock
  • 2 tbsp chopped parsley
  • 1 oz butter
  • 2 tbsp olive oil
  • salt and pepper

serve with:

  • mozzarella cheese dressed with olive oil, chopped fresh basil, salt and pepper; seafood dishes; roast meat


  • Preheat the oven to 325°F (170°C) mark 3.
  • Choose a well-flavoured lettuce variety for this recipe; the iceberg type is not suitable. Trim the lettuces, remove and discard the outer leaves, remove the base, separate and wash the inner leaves, drain well and cut into a chiffonade.
  • Have a bowl full of cold water acidulated with the lemon juice standing ready; as you prepare the artichokes, drop them into it to prevent discoloration. If you are using artichoke bottoms, allow 12.
  • Sweat the onion in the butter and oil in a large, shallow flameproof casserole dish with a tight-fitting lid with the sprig of thyme for about 10 minutes, stirring frequently.
  • Add the well drained artichokes, turn up the heat a little and fry them for 15 minutes, stirring occasionally.
  • Add the peas, season lightly with salt and freshly ground pepper and cook with the lid on over a low heat for 5 minutes. If using frozen peas, cook for several minutes longer, until they have thawed completely.
  • Add the shredded lettuce and the stock, cover tightly again and place in the oven to cook for 1 hour. When this time is up, correct the seasoning, sprinkle with the parsley and serve directly from the casserole dish or transfer to a heated serving plate.
Calories: 635 kcal
Carbohydrates: 89 g
Protein: 11 g
Fat: 29g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 411 mg
Potassium: 645 mg
Fiber: 8 g
Sugar: 46 g
Vitamin A: 2369 IU
Vitamin C: 55 mg
Calcium: 235 mg
Iron: 5 mg
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