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
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.
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