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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Moroccan Peas with Artichoke Hearts


Here’s a stellar Moroccan side dish, loaded with flavor and so quick and simple to make. Tender petite peas with creamy artichoke hearts and flavored with garlic, ginger, cilantro, lemon, with a few brined olives. Perfectly balanced and delicious. Serve on your mezze table or as a side to a big bowl of loubia (Moroccan white beans) and a crusty whole grain flatbread.


Prep time 10 minutes

Cook time 10 minutes

Serves 2-3




1 small white or yellow onion, diced

3 cloves garlic, sliced

¾” knob of garlic, peeled, sliced

½ teaspoon ground turmeric

¼ cup good quality brined olives, whole or pitted and quartered

Several grinds of white pepper

3 cups frozen petite peas

1 10-ounce jar artichoke hearts (packed in water not oil)

1 small lemon, sliced, seeds removed

Small bunch of cilantro leaves, roughly chopped or torn

1 teaspoon shiro miso or to taste




Using a mortar and pestle or spice/coffee grinder, grind the garlic and ginger together to make a paste.


Heat a skillet over a medium flame for a few minutes. Add the onion, lower heat, and sweat until the onion softens and releases its liquid. Add the garlic-ginger paste, turmeric, olives, and pepper, mixing well.


Stir in the peas and gently add the artichokes and lemon. Cook just a few minutes until hot and fragrant. 


Stir in the cilantro and cook for a final minute. Season with shiro miso to your liking. Serve warm.

Moroccan Peas and Artichokes Hearts

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